Monte Del Frà Pairings: Custoza Cà Del Magro And Risotto With Radicchio And Robiola

A main course with seasonal vegetables, creamy cheese and crunchy pistachio

Risotto with red chicory, robiola cheese and pistachios is an easy and quick dish. Robiola and pistachios enrich the dish and it gives creaminess and extra taste to our risotto.

METHOD

Chop the pistachios and toast them for few moments in a pan. Finely slice the onion and coarsely cut the red chicory. Add the onion gently together with 2 tablespoons of olive oil in a high-sided pan. Then increase the heat and add the red chicory. Cook it together for 5 minutes, blend with the wine and let it evaporate. Continue cooking until the red chicory begins to wilt. Salt, pepper and remove from the heat.

Melt a small piece of butter in a pan with high sides, add the rice and toast it until it takes a translucent appearance and starts to friction with the bottom. Pour one or two ladles of broth previously brought to the boil and stir until is completely absorbed. Pour another ladle of broth and continue cooking as for a normal risotto for about 8 minutes.

Now add the cooked radicchio and continue cooking for another 8-10 minutes (depending on the variety of rice). Remove from the heat, immediately add the diced robiola and parmesan and stirring for a minute.

Distribuite the risotto on the plates sprinkling them with the chopped toasted pistachios.

Now add the cooked radicchio and continue cooking for another 8-10 minutes (depending on the variety of rice). Remove from the heat, immediately add the diced robiola and parmesan and stirring for a minute.

.