Project Description

Radicchio Risotto and Dolce Culatta Conti

  • Time: 25 minutes

  • Difficulty: average

  • Course: main course

  • Serves: 4 people

Ingredients

  • 320g of risotto rice
  • 2 radicchio from Treviso
  • 100 g of Dolce Culatta Conti
  • 1 onion
  • 6 spoons of grated Parmigiano Reggiano cheese
  • 3 spoons of double cream
  • ½ litre of meat stock

Preparation

Finely chop the onion and fry it in a large pot over a low heat, adding three spoons of olive oil. After few minutes, add the rice, mix and let it season. Add the washed radicchio cut in strips, cover with some hot meat stock gradually add more stock when it is absorbed. At the end of the cooking time, add the culatello, cream and Parmigiano Reggiano cheese, mix and serve immediately.