How Do You Make Risotto Al Radicchio Di Verona?
Verona, Italy is under the spot these days for allowing couples to marry in the House of Juliet. How romantic! When I lived there, many moons ago, I have learned how to eat Radicchio Rosso di Verona, a fabulous vegetable for salads which is different from the other type of radicchio for its long and pointed shaped. As I said, it is a wonderful vegetable, slightly bitter, that can be eaten raw in a salad, wedged and grilled then drizzled with olive oil, salt and pepper, or you can make risotto with it! Here is the recipe, an other excellent one of the Italian cuisine. Slice the onion, sauté it in the oil and butter until colored, but don’t brown it. Meanwhile, shred the whole leaves of the radicchio, add to the pot, and cook until they are tender and wilted. Add three cups hot broth to the pot, let it come to a boil and add the rice. Cook, stirring often, adding more broth as needed, until the rice is “al dente”, not too cooked. Turn off the heat, stir in another tablespoon of butter an
