It’s raining! Finally! I normally hate rain, but as it hasn’t rained for months now it gives me a quite cozy feeling this time. I’m sort of obligated to stay at home, so it’s perfect to turn on the heating, making myself a big cup of tea and nestle into a pile of blankets on the couch. Obviously with my laptop so I can share another tasty dish with you. And it’s a good one!!!
I don’t want to brag, but my love makes the best risotto ever! Even though I think he’s a great cook in general, his speciality is risotto, at least if you ask me. It’s always perfectly creamy and the rice is still ‘al dente’. It’s not too liquid, it’s basically just how a risotto should be!
Risotto is a common dish in Northern Italy and it’s actually the most common dish of cooking rice in Italy. In autumn and winter we eat it a lot because you can eat it in so many different ways.
I have shared a delicious Saffron Risotto with you before, but this time one of my favorites: Risotto Radicchio and Toma. Eaten a lot here in Piemonte as the Toma cheese is typically from this region. It makes the risotto even more creamy!!
Risotto Radicchio & Toma
350 g // 2 cups rice (I use Carnaroli)
1 liter vegetable stock
1/4 red onion, finely chopped
6 leaves of radicchio
150 g // 1 1/2 cup toma cheese, in small dices
1 glass of red wine (I use Sangiovese DOC riserva)
olive oil extra verging
salt to taste
Wash the radicchio leaves and cut away the white leaf vein. Cut the red leaves in small strips.
Heat the stock. In a separate pan heat a bit of olive oil and add the onion. Fry it very slowly for a few minutes without coloring. Add the radicchio and let it fry for 2 minutes. Add the rice and turn up the heat to medium. Make sure you keep stirring when you’ve added the rice. After 1 minute you add the wine and keep stirring for another 2 minutes. Now add the stock enough to cover the rice. A ladle will do. Also add a bit of salt. Turn down the heat and keep stirring. Add another ladle of stock, allowing each ladleful to be absorbed before adding the next. This will take around 15-18 minutes. Turn off the heat and add the toma cheese. Stir well so the toms cheese will melt completely. let it sit for 2 minutes so the risotto becomes creamy. Serve immediately.