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Radicchio Risotto - Risotto Radicchio Baked Eggplant

In these days of cold, the body becomes spoiled, and you have to fill it with a little more calorie meals. Risotto is one of my favorites because I just met with 4 fundamental requirements) is quick to prepare, b) is ideal for when guests because it satisfies enough c) is inexpensive (of course if we do not use ingredients that cost so much) d) is very versatile, just a little imagination and can create a risotto with what we find at home (always fair trial!). Taking it
radicchio period, I decided to prepare a risotto radicchio. Honestly, before you come in Italy aware of its existence, and often the type of Chioggia radicchio (red chicory) confusing it with the red cabbage (something I miss it so much and still it's hard to find).
this recipe to give my contribution to Cook Book Challenge Week # 3 "Rice / Noodles."
Here is the recipe.


Serves 2 Ingredients: Rice
- 180 gr Carnaroli
Type Radicchio - The variety you want, Chioggia, Treviso, etc. and the amount depends on taste. I used about 8 leaves of radicchio, cut into small pieces.
white wine - ½ cup Salt


Pepper Gorgonzola - a pleasure. I used about 4 tablespoons. Optional.
Parmesan cheese - 2 Tablespoons vegetable broth
- 1 liter (keep warm)
Onion - 1 small finely sliced \u200b\u200b
Olive Oil - 2 tablespoons butter
- 20 gr

Preparation:
In a saucepan heat the oil add oil and onion. Cook until golden. Add the radicchio and cook until soft. Add rice and saute. After pouring in the wine and let it go away. Successively add one or two ladles of broth and begin to cook the rice for cooking the period indicated (about 15-18 minutes). We must not let the rice dry, so must always be kept wet with the broth. A few minutes before finished cooking add salt, pepper and butter, gorgonzola and parmesan cheese. Let stand 2 minutes before serving.
Buon Appetito!

Awards!

I greatly thank Altea Trini "Trinidad's cuisine Altea by Indalo Bronze Award. I recommend you visit there, I do not I get tired of visiting the kitchen! Trini thank you very much !!!!!

And the blog Maleka La Luna Dulce nice prize for its "The Blog sweeter" who has a fabulous blog with so many delicious recipes.
I is difficult to give this award to someone, I can not choose 10 people ... so I prefer that you leave here and take it directly by the dedication and passion that is put your blog, which I love to visit. They're great!


--- --- EN ESPAÑOL

In These cold days, the body comfort and Claims We Need To Give It comfort meals. Risotto is one of my favorites Because meets 4 fundamental requirements a) is quick to prepare, b) is great for when you have guests because it feeds a crowd c) is inexpensive (of course if we do not use pricy ingredients) d ) is very versatile, just a little imagination and we can create a risotto with whatever we find at home (with fair judgement!).
Since is the season for radicchio, I decided to prepare a risotto with radicchio. Honestly, before I came in Italy I wasn’t even aware of its existence, and I was often confusing the type of Chioggia radicchio with the red cabbage (something I miss so much since still it's hard to find for me here).
With this recipe I give my contribution to the Cook Book Challenge week # 3 “Rice/Noodles”.
Here is the recipe.

Serves 2
Ingredients:
Rice - 180 gr Carnaroli type
Radicchio - the variety you prefer, could be Chioggia, Treviso, etc. and the amount it’s up to you. I used about 8 leaves of radicchio, cut into small pieces.
White wine - ½ cup
Salt
Pepper
Gorgonzola cheese - I used about 4 tablespoons. Optional.
Parmesan cheese - 2 Tablespoons
Vegetable broth - 1 litre (kept warm)
Onion - 1 small onion finely sliced
Olive oil - 2 tablespoons
Butter - 20 g

Directions:
In a saucepan heat the olive oil and add the onion. Cook in low heat until golden. Add the radicchio and cook until soft. Add rice and cook for a minute then pour in the wine and allow to evaporate. Then add one or two ladles of broth and cook the rice for the cooking the period indicated (about 15-18 minutes). We must not let the rice to dry, so we must always keep it wet with the broth. A few minutes before the rice is ready, season with salt and pepper, then add the butter, gorgonzola and parmesan cheese. Let stand for 2 minutes before serving.
Buon Appetito!

Awards!

I greatly thank Trini Altea from “La cocina de Trini Altea” for giving me the Indalo de Bronce Award. I highly recommend you to visit her blog, I love visiting her lovely kitchen and recipes.

And to Maleka from the blog “La Luna en lo Dulce” for giving me the lovely award “El Blog mas dulce”, you won’t regret visiting her she has a lovely blog with great recipes.
I find it hard to pass to 10 people, I can’t choose ... so I prefer to leave it here and that you take it directly in recognition for your dedication and passion that all of you put daily on your blogs, I love to visit you all. You're great!