Information
Serves for: 2 people
Preparation: 1 hour
Difficulty: Medium
Ingredients
320 g of carnaroli rice
100 g Prosciutto Crudo San Francesco, cut into julienne strips
1 head of red radicchio, washed and finely chopped
1 medium onion, chopped
1 litre of vegetable stock
1 glass of dry white wine
60 g grated Parmesan cheese
40 g butter
Extra virgin olive oil
Salt and black pepper to taste
PREPARATION
- Bring the vegetable stock to the boil and keep it hot.
- In a large frying pan, sauté the onion in a little olive oil.
- Add the red radicchio and let it wilt until tender.
- Add the julienne-cut Prosciutto Crudo Prosciuttificio San Francesco and brown it lightly.
- Add the rice to the pan and toast it for a few minutes, stirring well to give it flavour. Pour the dry white wine over the rice and stir until the wine has evaporated.
- Start adding the vegetable stock one ladle at a time, stirring constantly.
- Continue adding the stock as it is absorbed by the rice.
- Cooking will take about 18-20 minutes, making sure the rice remains al dente.
- When the rice is almost cooked, add the butter and grated Parmesan cheese. Mix well until a creamy consistency is achieved.
- Season with salt and pepper to taste.
- Serve the risotto in individual portions.
- Garnish with a light sprinkling of Parmesan cheese and a few thin slices of Prosciutto Crudo San Francesco.
- Serve hot and enjoy the perfect combination of the creaminess of the risotto, the strong flavour of the prosciutto crudo and the delicate bitterness of the red radicchio.
Enjoy!
