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Radicchio risotto
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4
Servings
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1.2 l vegetable stock
·
400 g radicchio
·
40 g walnuts
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Keep the stock hot in a pan. Quarter the radicchio, cut out the hard core and tear or slice the leaves into rough pieces. Set a handful of fine strips aside for the top. Toast the walnuts in a dry frying pan for
3 to 4 minutes
until they smell toasty.
(8 min)
8:00
The stock needs to be hot. Cold stock stops the simmer every time and the rice cooks unevenly.
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