Radicchio Risotto and Burrata

Every time I go back home my mom makes a delicious radicchio risotto!! The combination of the bitter radicchio, the sweetness of the balsamic vinegar and the umami of the cheese works so well. This one 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 a great success. Use quality stock / Make your own stock, toast the rice, keep the stock on the heat at all time so that 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. 

Serves: 2
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Ingredients

• 180g arborio rice
• 1 bay leaf
• Extra Virgin Olive Oil
• 2 small or 1 large shallot 
• 100ml of medium to full-bodied red wine 
• 750ml vegetable stock plus extra
• Half of a large radicchio
• 2 tbsp of salted butter
• 70g Grana Padano PDO
• 1 burrata 
• 2 tbsp of balsamic vinegar 
• 3 tbsp toasted hazelnut

Method

1. In a large saucepan add the arborio rice along with the bay leaf and toast for 4-5 minutes on a medium-low heat, stirring occasionally until the rice releases a nutty aroma.
2. Meanwhile heat the stock and keep warm on a medium heat. Peel and thinly dice 2 shallots. 
3. Once the rice is toasted set a side and discard the bay leaf. In the same pan add the diced shallots and cook slowly, stirring occasionally to prevent them from catching, until they are soft and golden brown, about 3 minutes.
4. Once the shallots are caramelised, stir back in the toasted rice and season with a good pinch of salt. Turn the heat to a medium high and add the wine. Let it simmer for a minute or two until slightly reduced.  
5. Keeping the pan on a medium / medium- high heat and gradually start adding the vegetable stock to the rice, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. 
6. Prepare the radicchio. Remove the root and roughly chop it into 1 cm slices. Stir it into the risotto about half way through the cooking process. Keep adding the vegetable stock to the rice and stirring continuously.
7. When the rice is fully cooked, turn the heat off and stir in the butter, the grated Grana Padano cheese and another ladle of stock. Mix well until the cheese and butter are fully melted and incorporated. Cover the risotto with a lid and let it sit for 2 minutes. 
8. Now taste and adjust the consistency of the risotto. It should be creamy, so add another 1/2 ladle of stock if it needs to be loosened up. Serve up each risotto with half a burrata on top, a drizzle of the balsamic vinegar and the crushed toasted hazelnut. Enjoy! 

Watch the recipe video

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