recipes
Red wine risotto with radicchio, walnuts and burrata
Serves:
2022-12-29
Ingredients
- 2 tbsp olive oil
- 1 knob butter
- 2 shallots, finely diced
- 2 cloves garlic, finely chopped
- 1 tbsp chopped celery
- 150g Arborio rice (Lamb brand)
- 250ml red wine
- 450ml hot vegetable stock
- 1 small radicchio, sliced thinly
- 2 tbsp chopped walnuts (Lamb band)
- 100ml double cream (Elmlea)
- 60g grated Parmesan cheese (Zanetti)
- 2 burrata (Zanetti)
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Method
Saute together the onion and garlic with the olive oil and butter till soft. Add in the rice and cook for 2 minutes before splashing in the red wine to evaporate. Season well with salt and pepper and gradually add in the stock and cook slowly. When almost cooked, add in the cream and radicchio and cook for a further 2 minutes. Remove off the heat, stir in the grated Parmesan and walnuts and serve with the burrata cut open on the top.
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