Red wine risotto with radicchio and smoked scamorza

Ingredients

For 1 serving

• Carnaroli rice80 g
• Radicchio120 g
• Red wine80 ml
• Scamorza35 g
• Shallot20 g
• Vegetable broth300 ml
• Extra virgin olive oil1 tablespoon
• Parmigiano Reggiano8 g
• Black pepperto taste
• Saltto taste

Contains: lactose, celery, sulphites,

In season: November – March

Method

1. Bring the vegetable stock to the boil in a small pan and keep it hot over the lowest heat throughout.
2. Meanwhile, finely chop the shallot; remove any damaged outer leaves from the radicchio, rinse, dry and cut it into thin strips. Cut the scamorza into cubes of about 1 cm.
3. Heat the oil in a saucepan over medium-low heat and soften the shallot for 3–4 minutes, until translucent; add the radicchio and cook for 3 minutes, until wilted.
4. Add the rice and toast it for 2 minutes over medium heat, stirring, until the grains are glossy and hot; pour in the red wine and let it evaporate until you can no longer smell the alcohol.
5. Add the stock one ladle at a time, adding more only once the last has been absorbed, and cook for 16–17 minutes over medium heat, stirring often, until the rice is al dente and creamy.
6. Turn off the heat, add the scamorza and grated Parmesan and stir vigorously for 1 minute to make it creamy; season with salt, finish with black pepper and let it rest for 1 minute before serving.