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1 cup aborio rice; 1l meat stock; 1 radicchio head from Treviso; 1 red onion; a couple of slices of pancetta; 50 g butter; a handful grated parmesan; salt, white pepper

Risotto with Radicchio (Risotto al radicchio Trevigiano)

Soften the finely chopped onion in the fat which runs from the heated pancetta, tip in the rice and stir it until it is coated in the fat. Add the sliced radicchio. Once it has softened pour in a couple of ladles of hot salted stock. Keep adding stock as it is absorbed into the rice, cooking it on a medium heat. Stir in the final ladle of stock and add the butter, cheese and pepper. Beat the risotto with a paddle or shake the pan and remove it from the heat. Serve with some grated cheese in a separate dish.

Ризотто с радиккьо (Risotto al radicchio Trevigiano)

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Заранее приношу свои извинения за неудобства, но так мы пытаемся бороться со спамом.

Андрей (talerka).