Chef's Recipe - Risotto with Radicchio & Bastardo del Grappa

Hello everybody from your Italian Chef Andrea! 

This month I will introduce to you three amazing products from Veneto Region, marked with the Italian IGP brand (Protected Geographical Indication). For this recipe we are going to use the very special Vialone Nano rice from Verona, the Radicchio rosso tardivo from Treviso (the king of radicchio) and the Bastardo cheese from Mount Grappa.  

Ingredients (Serves 4)

240 Grams/ 0.5 lbs of Vialone Nano Veronese IGP Rice 

1 Litre/ 34 fl oz of Vegetable Stock 

1 Diced Onion 

100 Grams/ 0.2 lbs of Trevisano Radicchio, washed and finely sliced

2 Tbsp Extra Virgin Olive Oil 

50 Grams/ 0.11lbs of Bastardo del Grappa Cheese, cut into flakes

40 Grams / 0.10 lbs of Butter, cut into small pieces and frozen

75ml/ 25.3fl oz of Red Wine 

A few sprigs of Rosemary, finely chopped

Verona Rice

Method

  1. Cook the onion in a pan with the olive oil, until it becomes golden and soft, then add the radicchio.
  2. Season with salt & black pepper, cover with lid and cook for approximately 2 minutes.
  3. Remove the vegetables from the pan and leave to rest in a bowl.
  4. Begin to lightly fry the rice in the pan, as it begins to toast, add some red wine and stir.
  5. Continue to cook for approximately ten minutes, adding the remainder of the wine and the boiling vegetable stock.
  6. Add the vegetables and cook for a further 5 minutes until the rice is “al dente” (slightly chewy)
  7. Remove from the stove, add half of the cheese flakes, the frozen butter and some of the chopped rosemary. Stir until the mixture is creamy and semi-fluid.
  8. Garnish with the rest of the cheese flakes, a sprinkling of rosemary and serve immediately

Buon Appetito!!!

Bastardo del Grappa Cheese

Share this article

X