It’s been a while since we last shared a risotto recipe, and since autumn happens to be the ideal time to cook one, here comes a delicious but equally quick and easy recipe.
To make this one you will need our Belmorso Tomato & Mascarpone sauce.
If you’ve never made the classic Italian radicchio risotto you’re going to love this recipe as the addition of the Tomato & Mascarpone sauce cuts through the bitterness and adds more richness to the final dish.
Prepare a homemade broth in a separate pot with a carrot, a potato, some celery, and an onion. We’ll use that to prepare the risotto.
In a separate pot, add the uncooked parboiled rice and toss it around to lightly toast it.
Transfer the toasted rice in a bowl while you prepare the base of the risotto.
In the same pot you toasted the rice add one clove of garlic, with the chopped chicory and a generous drizzle of Belmorso EVOO.
After a few minutes you can add the previously toasted rice.
Mix, and start adding the broth slowly, as we usually do when making a risotto. You can divide the process in three parts – add some broth, mix it in, and let it absorb. Once it has absorbed and the rice starts cooking, you add the second part, and repeat the rest. Then, you go at least one more time.
By the time you’ve slowly added all your broth, you’ve also helped the rice cook slowly, so it can retain that beautiful bite.
You can now add the Mascarpone sauce. You can add all of it or two thirds. As you do that continue mixing the rice over low heat for a few more minutes.
Next, add the mascarpone cheese into cubes.
Taste the rice, but be careful not to burn yourself. When it’s cooked to your preference, you can take it off the heat.
Add the grated parmesan cheese, and serve with a few crumble walnuts on top.
