Risotto with radicchio

11/12/2012 - Ingredients for 4 people

- 250 g Carnaroli rice "Principato di Lucedio"
- 200 g red radicchio
- 50 g of bone marrow
- 50 g leek
- 30 g butter
- 40 g Parmigiano Reggiano
- 1 liter of vegetable stock without glutamate granular organic "Well"
- Extra Virgin Olive Oil - Lake Garda "Arconatura"
- 250 ml beer

Articolo tratto da: Anne to London

Ingredients for 4 people

- 250 g Carnaroli rice "Principato di Lucedio"
- 200 g red radicchio
- 50 g of bone marrow
- 50 g leek
- 30 g butter
- 40 g Parmigiano Reggiano
- 1 liter of vegetable stock without glutamate granular organic "Well"
- Extra Virgin olive Oil - Lake Garda "Arconatura"
- 250 ml beer

Enter the olive oil in the pan and cook half the leeks and the rice in it until glassy, deglaze with the beer. Add the broth. Cook the remaining leek with beef marrow and the radicchio in some water and after half of cooking of the risotto add the radicchio and marrow to the risotto. Once the rice is ready, season with a little butter and plenty of Parmesan.