A risotto not bad, just just what it takes to heat an evening like this winter so cold and so exquisite with so much snow that falls on the deserted streets, illuminated by golden light as in fairy tales of the street lamps ... ...
Serves 4
1 head radicchio sword
1 \\ 2 white onion 15
nuts 1 cup dry white wine Salt and pepper
Broth 40 g mascarpone vegetable
Extra virgin olive oil
I withered with a little 'oil the onion rather coarsely. I added the former world and radicchio cut into strips and add flavor I needed 1-2 tablespoons of hot water. Finally I added the chopped nuts.
I poured the rice and toast done well in the sauce, I blended with the white wine and then I gradually added to the boiling broth until finish cooking (before adding the last ladle of broth I set salt & pepper).
I left a little rice 'al dente "and quite" liquid "so that they can finally add the mascarpone, stir gently and finish off the heat to cook the risotto.
With this recipe
enter the contest: the kitchen with foodblogger BALLARINI
