Ingredients for 2 people:
medium size radicchio
160g carnaroli rice
1l vegetable stock (if you use a stock cube, just add 1/3 to boiling water)
1 1/2 glass of red wine
1/2 shallot
EVO oil
salt&pepper
grated parmesan (optional)
1 knob of butter
Preparation:
Wash and drain the radiocchio leaves thoroughly. Chop them very thinly and set aside.
Prepare the stock and chop the shallot, heat a pan and drizzle some EVO oil. Once hot add the shallots and let them turn almost transparent. Then add the radiocchio, give it a good stir and add the rice. After 2-3 minutes, add the red wine and turn the heat at full whack until the smell of alcohol disappears. Lower the heat and add a ladle of stock at the time stirring occasionally to prevent the rice sticking to the pan.
The rice should cook in 16-18 minutes (or accordingly to the package instruction).
Once ready, add a knob of butter and the parmesan, stir well and cover with a lid to mantecare for a couple of minutes.
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