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Risotto with Radicchio, Almonds, and Balsamic Vinegar
ingredients
| 300 g of Carnaroli rice |
| 200 g of red radicchio |
| 1 shallot |
| 50 g of grated Parmigiano Reggiano |
| 30 g of butter |
| Vegetable broth |
| 1/2 glass of dry white wine |
| 30 g of sliced almonds |
| Olive oil |
| Salt |
| Pepper |
Balsamic reduction
| 1 tablespoon of honey |
| 200 ml of Monari Federzoni Passion of Family Balsamic Vinegar of Modena IGP |
what you will need
Passion of Family
directions
In a small saucepan, combine the Monari Federzoni Passion of Family Balsamic Vinegar of Modena IGP with the honey and bring it to a boil. Lower the heat and let it reduce by half, or until it reaches a thick, syrup-like consistency.
Toast the sliced almonds in a non-stick pan without any oil. Clean and quarter the radicchio. Sauté it in a non-stick pan with olive oil, salt, and pepper until softened evenly.
In a large saucepan, sauté the finely chopped shallot with a bit of olive oil and a small amount of hot broth. Add the rice and toast it for 2 minutes. Deglaze with the white wine and continue cooking the risotto for the time indicated on the rice package, adding a ladle of hot broth at a time as it gets absorbed.
Once the rice is cooked, stir in the butter and Parmigiano Reggiano. Cover and let the risotto rest for 2-3 minutes.
Transfer the risotto to serving plates, and top with the cooked radicchio. Drizzle with a bit of balsamic reduction and sprinkle with the toasted almonds. Serve immediately.
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