RISOTTO CON RADICCHIO DI TREVISO CON TALEGGIO or RISOTTO WITH TREVISO RADICCHIO AND TALEGGIO

radicchio

The weekend hasn’t started but here’s my contribution to Weekend Herb Blogging. Radicchio di Treviso or Treviso radicchio is a salad with red leaves with white veins, similar to red chicory but nicer tasting. It has narrow, long leaves and a faintly bitter taste that becomes smoky when you cook it. Because radicchio di Treviso is at its best when it is cooked. You can grill it or just gently cook it in olive oil or you can make a risotto with it! The fact that it a seasonal vegetable and that you can only get it during the colder months only increase it’s loveliness! And as I made a Taleggio cheese sandwich yesterday, I continue with a risotto with Taleggio in it. If you manage to put your hands on a piece of that cheese, you might want to cook with it and this is a nice dish to try! And don’t forget to check up the round up at Kalyn’s Kitchen on Monday.



RISOTTO CON RADICCHIO DI TREVISO CON TALEGGIO or RISOTTO WITH TREVISO RADICCHIO AND TALEGGIO

3 medium sized heads of Treviso radicchio
1 small onion
400-500 g/14,1-17,6 0z Arborio or Carnaroli rice
1, 5 litre/ 6,3 cups good stock
150-200 g/ 6,3-7 oz Taleggio cheese. If you can’t find it or you don’t like it, it’s ok to use Parmesan cheese instead
Salt
Salted butter, can be changed into olive oil

- Fry the sliced onion gently in a big knob of butter until it is transparent.
- Add the Treviso radicchio that you have cut into 1- 1 ½ cm wide ‘slices’ and let it gently fry along for 2-3 minutes.
- Add the rice and continue to fry and stir all the time, it is important that each rice grain is covered with butter.
- Now it’s time to begin to add the hot stock, one ladle at the time. Stir and stir until the stock is absorbed and then you add the next ladle of stock. Go on like this until the rice is cooked al dente, it takes about 17-20 minutes.
- If everybody wants Taleggio you can add it straight away, I usually cut the cheese into small cubes and serves it in a bowl for those who wants it and some freshly grated parmesan for those who wants that!

L