Consorzio di Tutela della I.G.P.
Riso Nano Vialone Veronese


Risotto with Radicchio and Recioto Wine

Risotto with Radicchio and Recioto Wine
Ingredients (4 people)
  • 400 g of Nano Vialone Veronese IGP Rice
  • 2 spoonfuls of mascarpone cheese
  • 2 heads of red radicchio lettuce of Verona
  • half a glass of Recioto wine from Valpolicella
  • 1 onion
  • vegetable broth
  • 2 spoonfuls of extra virgin olive oil
  • 4 spoonfuls of grated Parmesan cheese
  • 40 g butter

Clean and wash the radicchio lettuce; dry and cut into thin strips. Soften the chopped onion in a pan with the butter and oil; add the radicchio and leave to flavour for a couple of minutes, stirring. Add the rice and stir into the dressing for a minute; add a splash of Recioto wine and when this has evaporated, cook by incorporating the necessary broth a little at a time. After 15 minutes, amalgamate the mascarpone cheese and leave on the flame for another three minutes. Add salt and pepper to taste and add the grated Parmesan cheese.

Accompanying wine

Valpolicella Ripasso