Radicchio Risotto and Burrata

Let’s make my creamy Radicchio Risotto! Every time I go back home my mum makes this delicious Italian classic. It’s perfect for this time of year and the combination of the bitter radicchio, the sweetness of the balsamic vinegar and the umami of the cheese works so well together. This one I’m showing you today is inspired by her recipe. It’s so easy to make but with an incredible and unique taste!

Remember that when making risotto there are a few important steps to great success:
– Use quality stock / make your own
– Toast the rice. This improves the texture and the flavour
– Keep the stock on the heat at all times so that it doesn’t slow down the cooking process when adding to the rice
– And most importantly, remember that making risotto requires care and attention so don’t rush the process.

FULL RECIPES
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Today’s recipe is inspired by risoto that my mom makes it all the time. The first part of the risoto is by toasting the rice. I like to toast my rice with a little bay leaf inside. Toast it gently on a medium heat. While we toast the ratoto, let’s chop some shallots. I like to use shallots cuz they are nice and sweet in flavor. The rice is really hot to the touch. It’s nice and toasted. And now we can transfer it back to a plate. Good gag of olive oil and the shallots. Now that the shallots are nice and golden, we can go back in with the rice. Usually you will add white wine. Today we’re going to go for red. Here I made a basic vegetable stock with celery, carrot, onion, sundried, tomato, and parsley. Make sure your stock is always hot and your pan is on a medium high heat. Add a pinch of salt. Las make sure you add the stock little by little. Now the start of the show, radiko. Let’s stop it. When the rice is almost ready but still a little bit firm, then go with the radicure. When the risotto is fully cooked, turn the heat off and let’s add the last two ingredients. Tunova butter and a good amount of parmesan cheese. Now close it and leave it to rest for 2 minutes. Half a bura goes on top. A nice touch of balsamic vinegar. And to finish, some crushed hazelnut. I’m in heaven.