RADICCHIO AND BALSAMIC VINEGAR RISOTTO

GLUTEN FREE - LACTOSE FREE

An easy and delicious dish that puts everyone in a good mood!

INGREDIENTS

180 g of Carnaroli rice

200 g of radicchio

2 slices of sweet bacon

1 litre of vegetable broth

1 clove of garlic

1 anchovy

Parmesan cheese to taste

A drizzle of Via Cervetta 30 balsamic vinegar (acquistalo qui)

PREPARATION TIME

10 minutes

COOKING TIME

15 minutes

Click here for the video-recipe

Dice a couple of slices of bacon [1].

Pan-fry it [2] to make it nice and crispy, then set it aside.

Use the same pan and pan-fry a clove of garlic and an anchovy [3].

Then dice two nice fresh radicchios [4] and place them in the same frying pan. Cook them for a few minutes, adding a tablespoon of vegetable stock [5]. For a super fantastic risotto we recommend using good Sunday stock, but of course broth made with stock cubes is also great.

After a few minutes of cooking the radicchio, add the rice [6].

Let it toast for a few minutes and then cover with broth [7]. Now let it cook for about 15 minutes [8]. Then add the Parmigiano Reggiano [9] and stir.

Serve by adding the crispy bacon [10] and a drizzle of Balsamico Via Cervetta 30 [11-12].

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