Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 400g. of radicchio 280gr. carnaroli rice 40g. butter 40g light. Parmesan cheese 1 onion 125ml. dry white wine broth -------------------------- PROCEDURE Clean the radicchio, wash and dry, then remove the outer leaves wasted.
Eliminate the roots. Cut the clumps into strips lengthwise and wash it again to make sure you delete all traces of the earth. Reheat the broth. Cut in half 'the onion and slice it with icing. In a saucepan, melt 30g. of butter, add onion and let simmer over low heat, add the rice and toast until 'do not feel it sizzle.
Pour the white wine, raise the heat and let it evaporate. In this way, the risotto will be 'more' light and will not have 'a sour taste. Begin adding the broth, poured with a ladle as it is absorbed, so you never leave the dry rice. United also radicchio well drained water. Continue to stir and cook in 15 minutes.
Turn off the heat and add the Parmesan cheese and remaining butter, stir and let stir for 3 minutes covered. Serve the risotto immediately garnished with some fresh leaves of radicchio. 
Eliminate the roots. Cut the clumps into strips lengthwise and wash it again to make sure you delete all traces of the earth. Reheat the broth. Cut in half 'the onion and slice it with icing. In a saucepan, melt 30g. of butter, add onion and let simmer over low heat, add the rice and toast until 'do not feel it sizzle.
Pour the white wine, raise the heat and let it evaporate. In this way, the risotto will be 'more' light and will not have 'a sour taste. Begin adding the broth, poured with a ladle as it is absorbed, so you never leave the dry rice. United also radicchio well drained water. Continue to stir and cook in 15 minutes.
Turn off the heat and add the Parmesan cheese and remaining butter, stir and let stir for 3 minutes covered. Serve the risotto immediately garnished with some fresh leaves of radicchio.
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