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


Veneto Risotto

Veneto Risotto
Ingredients (4 people)
  • 400 g of Nano Vialone Veronese IGP Rice
  • 240 g of Asiago DOC-DOP cheese
  • 4 heads of red Treviso IGP radicchio
  • 30 g of butter
  • 40 g of grated Padano cheese
  • 800 g of vegetable broth
  • 2 dessert spoons of extra virgin olive oil
  • 1 garlic clove
  • ½ red Tropea onion
  • half a leek
  • 1 glass of white Sauvignon DOC wine
  • salt and pepper to taste

Put the oil and half the butter in a non-stick pan and brown the whole garlic, the finely cut onion and leek for 10 minutes. In the meantime clean the radicchio, cut into small pieces and add to the pan, stirring well. Add salt, pepper and leave to cook over a low flame. Crumble the cheese, leaving a small amount in flakes on one side to be added at the end. After 20 minutes add the white wine and finish cooking the sauce, (the radicchio must be cooked but not runny). Add a handful of crumbled cheese just before removing from the flame. Boil the previously prepared vegetable broth, add the rice and cook for at least 16 minutes. Add all the crumbled cheese and stir. Wait for a few minutes stirring all the time, and then add the radicchio sauce, the rest of the butter and the Padano cheese. Leave to rest for 3 minutes, then serve garnished with the Asiago cheese flakes.

Accompanying wine