Risotto tossed with radicchio and nuts
124 30 минут 4 порции
Ingredients for Risotto tossed with radicchio and nuts
- Lettuce - 1 Puig.
- Walnuts - 80 g
- Figure - 160 g
- Broth - 1 l
- Shallots - 1 piece
- Wine white semi-dry - 50 ml
- Butter - 50 g
- Olive oil - 2 tbsp
Step by step instruction of cooking Risotto tossed with radicchio and nuts
put on fire a pot with broth.
finely chop the onion, add to hot pan with olive and 30 g of butter, lightly fry.
add the chopped chicory and chopped nuts, to extinguish 5 minutes.
Add the rice, stir, let stand on heat for 1/2 minute.
increase the heat and add the wine.
When the smell of the wine to evaporate, reduce the heat and add a ladle of hot broth, mix well.
constantly gradually adding broth and stirring, bring to readiness.
risotto is supposed to be "al dente".
2 minutes until tender, add remaining oil, salt and pepper to taste.