Description
This risotto combines the slightly bitter flavor of radicchio with the tangy taste of Ubriaco cheese and the sweetness of roasted chestnuts, showcasing the classic ingredients from the Treviso province in Italy.
Ingredients
Units
Scale
- About 6 1/2 cups (1.5 l) vegetable stock
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 tablespoon (25g) butter
- 1 onion, chopped into 1/4 inch dice
- 1 stalk celery, chopped into 1/4 inch dice
- 1 clove garlic, minced
- 1 1/2 cups (300g) Vialone Nano rice
- 1/2 cup (120 ml) Prosecco
- 1 head radicchio, thinly sliced
- 1/2 cup (75g) roasted chestnuts, chopped
- 1/2 cup (50g) grated Ubriaco cheese, or substitute with Grana Padano
- Salt and freshly ground black pepper, to taste
Instructions
- Bring the vegetable stock to a simmer in a large pot and keep warm over low heat.
- In a large sauté pan, heat the olive oil and butter over medium heat. Add the onion, celery, and garlic, and cook for 5-7 minutes until the onion is soft and translucent.
- Add the Vialone Nano rice to the pan and stir to coat the grains with the oil and butter. Cook for about 2 minutes until the rice is lightly toasted.
- Pour in the Prosecco and stir until it is mostly absorbed by the rice.
- Add the radicchio and a ladleful of the warm vegetable stock to the rice. Stir continuously until the stock is absorbed.
- Continue adding the stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until the rice is creamy and cooked to al dente, about 18-20 minutes.
- Stir in the roasted chestnuts and Ubriaco cheese. Season with salt and freshly ground black pepper to taste.
- Remove from heat and let the risotto sit for a minute before serving. Serve hot, garnished with additional cheese if desired.
Notes
If Ubriaco cheese is not available, Grana Padano or another tangy aged cheese can be used as a substitute. For a nutty alternative, walnuts can be used instead of chestnuts. The risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of stock to restore its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 18
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 25