Non mangi il risotto al radicchio perchè è amaro? Noi abbiamo la ricetta che fa per te

Il risotto al radicchio rosso è una ricetta light, ideale per chi ha voglia di mangiare sano ma con gusto.

Il risotto al radicchio rosso è una ricetta delicata e leggera, ideale per chi ha voglia di mangiare sano ma con gusto. Molto semplice da preparare e ideale nei periodi freddi dell’anno, è un piatto tipico della cucina trevisana.

foto canva

Questo primo piatto è un classico della cucina italiana, la nota amarognola del radicchio regala quel tocco di sapore in più ad un classico risotto tradizionale. Ma se volete renderlo più gustoso e meno light potete aggiungere del Taleggio, cosi avrete un risotto ancora più cremoso e saporito.

Il risotto al radicchio rosso di Treviso un primo piatto gustoso e delicato, ideale per ogni occasione, dalla cena con gli amici al pranzo domenicale in famiglia. Il risotto al radicchio è un risotto molto semplice da preparare, si crea in pochi minuti e serviranno semplici ingredienti. Ecco la soluzione di cui vi parlavamo all’inizio, se non vi piace l’amaro del radicchio potete lavarlo e metterlo a fette in una ciotola con l’acqua e un goccio di aceto e succo di limone, lasciatelo in ammollo per un ora. Dopo scolatelo e utilizzatelo come da ricetta. In questo modo avrete un radicchio dal gusto più delicato e meno amaro.

Come fare, ingredienti, trucchi e consigli per preparare Risotto al radicchio rosso

foto da canva

Ingredienti

  • 350 gr. di riso
  • 1 cespo di radicchio rosso trevigiano
  • 20 gr. di parmigiano reggiano grattuggiato
  • 1 l. di brodo vegetale caldo
  • 1 cipolla
  • 2 cucchiai di olio
  • una noce di burro
  • 1 bicchiere di vino rosso

Preparazione

Sbucciate e tritate finemente la cipolla, ponetela in un tegame con mezzo bicchiere di brodo e l’olio e fatela rosolare a fuoco medio. Aggiungete poi il radicchio lavato in precedenza e tagliatelo a listarelle
Aggiungete il riso e fatelo tostare mescolando sempre per non farlo attaccare; ora aggiungete il vino rosso e fatelo evaporare (alzando la fiamma) poi aggiungete poco alla volta il brodo. Lasciate cuocere 18-20 minuti.
Togliete la pentola dal fuoco ed aggiungete la noce di burro (facoltativo) e il parmigiano, mescolando bene. Fate riposare per qualche minuto e servite.

risotto

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