Radicchio risotto with borlotti beans and Grana

Ingredients

For 1 serving

• Carnaroli rice70 g
• Radicchio150 g
• Cooked borlotti beans90 g
• Grana Padano15 g
• Red onion30 g
• Red wine30 ml
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

In season: November – March

Method

1. Heat the vegetable stock and keep it hot over the lowest heat. Meanwhile wash the radicchio, removing the core, and cut it into thin strips; peel and finely chop the red onion; rinse and drain the borlotti beans.
2. In a saucepan heat the oil over a medium-low heat and sweat the onion for 3–4 minutes, until soft; add half the radicchio and cook for 2–3 minutes, until wilted.
3. Turn the heat up to medium, add the rice and toast it for 2 minutes, stirring, until glossy; deglaze with the red wine and let it evaporate, until you can no longer smell the alcohol.
4. Cook for about 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often.
5. Halfway through add the borlotti and the remaining radicchio, which will stay crunchier and brighter.
6. When the rice is al dente turn off the heat, season with salt and pepper and beat in the grated Grana Padano vigorously for 30 seconds; rest for 1 minute and serve.