Risotto - Radicchio, Scamorza and Pistachios

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the radicchio and cook it on high heat with olive oil and garlic, adding red wine and letting the alcohol evaporate, then season with salt.

Step 2

Blend most of the cooked radicchio with olive oil and grated parmesan until smooth, keeping a small portion aside.

Step 3

Heat olive oil and butter in a pan, add the rice and toast for 1–2 minutes, stirring to coat the grains.

Step 4

Pour in a small amount of red wine and let it evaporate, then begin adding warm vegetable stock one ladle at a time, stirring and waiting until absorbed before adding more.

Step 5

After about 10 minutes, add the radicchio cream and continue cooking, adding stock and stirring until the rice is creamy and al dente.

Step 6

At the end of cooking, add small cubes of scamorza and let them melt slightly.

Step 7

Serve the risotto and finish with fresh chopped radicchio, small cubes of scamorza, and a sprinkle of pistachios.