The bitter taste of radicchio with the sweetness of the apples, create the perfect combination of flavor in this sweet and soour recipe. Enriched by delicious pearls with a balsamic vinegar heart, this Risotto with Radicchio, Apples and Black Modena Pearls is the perfect dish for a gorumet dinner.
Ingredients for 3 People
- 11 oz. Carnaroli Watercolor Rice
- 1 oz. Chopped shallots
- 1.2 oz Vegetable broth
- 10.5 oz Julienne-cut radicchio
- 1.7 oz Fresh diced apples
- 1 tbsp De Nigris wine vinegar
- 4 Chopped fresh basil leaves
- Salt and pepper, to taste
- De Nigris Black Pearls of Modena, to taste
- 0.7 oz Cane sugar
- To stir:
- 2 oz. Butter
- 2 oz. Parmigiano Reggiano
- 2 tbsp Olive oil
For the recipe
Cut the shallots and basil into cubes and sauté with the oil. After a few minutes add the rice, let it toast, turning occasionally and then add the vegetable broth. Meanwhile, cut the red radicchio of Treviso and the apple into cubes, then add them to the rice. Stir and if it is necessary add more broth. A few minutes before the end of cooking the rice, start mixing with butter and parmesan cheese. Once ready, during the serving, decorate with a spoon of Black Modena Pearls and a few slices of apple.
