Radicchio Risotto with Provolone Fondue

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Carnaroli Risotto Rice Carnaroli Risotto Rice 160g 3/4 cups
• Garlic Garlic 1/2 clove 1/2 clove
• Yellow Onion Brown Onion 1 1
• Radicchio Radicchio 1 head 1 head
• Vegetable Stock Vegetable Stock 1 cube 1 cube
• Water Water 1000ml 4 cups
• Extra Virgin Olive Oil Extra Virgin Olive Oil 3 tbsp 3 tbsp
• Ground Black Pepper Ground Black Pepper 2 pinches 2 pinches
• Red Wine Red Wine 2 tbsp 2 tbsp
• Balsamic Vinegar Balsamic Vinegar 1 tsp 1 tsp
• Organic Butter Organic Butter 1 tbsp 1 tbsp
• Table Salt Table Salt to taste to taste
• Organic Milk Organic Milk 150ml 3/5 cup
• Provolone Cheese Provolone Cheese 4 tbsp 4 tbsp
• Parmesan Cheese Parmesan Cheese 2 tbsp 2 tbsp

Instructions

1. 1.Bring to boil the vegetable stock and keep it warm at a low heat while cooking the risotto.
2. 2.Roast the rice in a metal pan (try to avoid nonstick pans, a "sauteuse" is the best fit) on a high heat for 2-3 minutes without any butter or oil. Keep stirring with a wooden spoon or by tossing every 10 seconds. Put the rice aside when done.
3. 3.Peel and dice the onion and garlic, lightly fry them in 1tbsp of olive oil and put aside.
4. 4.Cut the radicchio leaves away from the stem (be careful not to damage them) and wash them carefully one by one. Pat dry the leaves with a towel, stack 3-4 of them together, roll them and cut into thin slices (chiffonade).
5. 5.Simmer the radicchio chiffonade with 2 tbsp of olive oil for 4-5 minutes. Add the rice, let it heat up and splash with a glass of red wine and the teaspoon of balsamic vinegar.
6. 6.When the wine is almost completely absorbed, turn down the heat, and slowly add the stock one ladle at a time stirring with a wooden spoon. Keep stirring for the whole cooking process, making sure the rice doesn't stick to the bottom of the pan. Add the onion and garlic prepared earlier.
7. 7.When the rice has absorbed most of the stock, add another ladle of it. Repeat doing so until the rice is thoroughly cooked: remember to season with salt each time you add the stock and check the saltiness by tasting frequently.
8. 8.When the rice is cooked, add the fridge cold butter (or olive oil) off the heat and stir vigorously. At this point, the consistency should be creamy while the rice grains must remain intact. If it seems too dry, add a little more stock and stir. Cover with the lid and let it rest for 1 minute.
9. 9.While the rice is cooking, prepare the fondue by gently heating up the milk with the grated provolone and Parmigiano until they reach a thick velvety consistency.
10. 10.Serve the risotto by dripping the fondue over the plate with a spoon and garnish with a pinch of ground pepper.

Nutritional Information

• Calories:
  977
• Fat:
  54g
• Sodium:
  1965mg
• Carbs:
  88g
• Sugar:
  9g
• Protein:
  37g