in Recipes

Risotto with Trevisano and Asiago

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Ingredients for 3 servings:

  • 200 g rice (risotto rice / Arborio)
  • 1 ½ liters vegetable broth
  • 1 m.-sized onion(s)
  • 300 g radicchio (Trevisano) 2 pieces
  • 30 g cheese, Asiago
  • olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash and chop the Trevisano. Sauté the finely chopped onion in a pan with a little olive oil until golden brown and add the rice. Deglaze with vegetable stock and reduce slightly. Add the chopped Trevisano and continue to simmer over low heat. Continue adding hot stock until the rice is tender. Stir in the chopped Asiago at the end. Serve with a mixed salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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