Risotto - Radicchio and scamorza

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetable stock and keep it hot.

Step 2

Mince the onions until they are quite small, so they can melt while cooking.

Step 3

Put a couple of spoon of olive oil in a large pan and when is hot ease down the onions and stir for few minutes. When you see that the onion is becoming translucent, add the rice.

Step 4

Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 5

Wash the radicchio and remove the thick white part of the leaves, and then slice it roughly before adding it to the rice. Add a pinch of salt, too.

Step 6

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir. Add the speck when you are about half way through the cooking time.

Step 7

Slice the scamorza cheese in small cubes.

Step 8

When the rice is ready, switch off your stove and add bith the grated parmesan and the scamorza cheese. Stir two minutes before serving.