Risotto with radicchio and cream cheese - Tenuta Capri
TENUTA CAPRI
TENUTA CAPRI
TENUTA CAPRI
Main menu:
RISOTTO WITH RADICCHIO AND PECORINO CREAM
Ingredients for 4 people
- 320 g Carnaroli rice
- 1 strain of Treviso radicchio
- 1 shallot
- 1 glass red wine Barbera Capri
- vegetable broth
- salt and pepper
- 30 g butter
- 60 gr grated pecorino toscano cheese
- 120 ml of milk
Preparation
Prepare the vegetables for the risotto: clean and finely chop the shallot. Wash the radicchio trevisano, cut it into strips and let it dry very well blot with paper towels. In a pan, put an oil with shallots and toast gently without letting it get darker. When it becomes almost transparent, add the radicchio trevisano and cook for 4/5 minutes. Add the rice, pour the red wine Barbera Capri and let evaporate high heat. Then reduce the heat and continue cooking the risotto, adjust the salt and adding the vegetable stock, little by little, when it tends to dry out. The rice should be cooked in 16 minutes but try always to see the degree of cooking that appeals more to you.
Meanwhile prepare the cream cheese: grate the cheese and set aside; heat the milk in a saucepan and when it is boiling, remove from heat and pour the grated pecorino cheese. Add a grind of black pepper and stir the ingredients carefully to get a thick cream. If the mixture becomes a little loose, add a tablespoon of potato starch and mix well. When the risotto is cooked, turn off the heat, add the butter and stir. In this way you do the mixing and makes the creamy risotto. Serve the risotto and on each plate, pour over the cream cheese.
Enjoy your meal!
