Risotto alla trevigiana
Risotto with trevigiana radicchio
Servings: 2 people
Ingredients
- 1 clove garlic minced
- 1 onion chopped small
- 2 tbsp olive oil extra virgin
- 1-2 heads radicchio trevigiano or other radicchio, washed, leaves removed sliced
- 1 l vegetable broth (about 4 cups, or one 32 oz container)
- 250 g carnaroli rice (about 1 ¼ cup) or other risotto rice
- salt
- lemon juice to taste, optional
- vegan butter or additional olive oil optional
- vegan parmesan cheese finely grated, optional
Instructions
- Prepare the ingredients - mince the garlic and chop the onion and radicchio.
- Put the vegetable broth in a pot over high heat and bring to a boil. Turn it down to a simmer.
- While the broth is heating, saute the onion and garlic in the olive oil and a pinch of salt over medium-low heat until soft and slightly browned.
- Add the radicchio, and cook for another few minutes until it begins to soften.
- Add the rice, and stir for a few minutes.
- Add some vegetable broth, and begin the risotto process - cook til the liquid is absorbed, add more liquid, repeat until the risotto is done!
- While the risotto is cooking, taste frequently for salt. If it's beginning to get too salty, add water to your broth.
- When the risotto reaches the desired texture, add the optional ingredients (butter, additional oil, lemon juice, cheese), and stir. Cook for a minute or two to melt the cheese and butter. Taste again for salt and acidity, and add more salt or lemon juice if necessary.
Notes
- I normally make this recipe only with lemon juice, and my partner's mother makes it without any of the optional ingredients. It's super delicious without them, they are 100% optional!
- This recipe serves 2 as a main course, and up to maybe 4 as a first course. When in doubt, double it (it reheats okay in the microwave).
- You may not use all the broth - that's okay! Refrigerate and use for something else.
- You may also have to add additional liquid. Use more broth, or just water. If you notice the liquid starting to run low, preemptively add more so that it has time to warm up.
- If you want to use vegan parmesan, I recommend Violife parmesan (the wedge), or make your own from The Gentle Chef's Cook & Let Live cookbook.