Risotto with radicchio, red turnip greens and bruscandoli
35’ min.
Easy
Serves 4
- 320 g of risotto rice
- 1 head of radicchio
- 1 bunch of red turnip greens
- 1 bunch of bruscandoli
- About 1 liter of vegetable broth
- 1 onion
- 1 clove of garlic
- Extra virgin olive oil, as needed
- 1/2 glass of white wine (optional)
- 80 g of grated Grana Padano (or Parmigiano Reggiano)
- Salt, as needed
- Pepper, as needed
To begin, take all the vegetables and wash them thoroughly under running water: the radicchio, the red turnip greens and the bruscandoli. Once cleaned, cut them into even pieces and set them aside.
Prepare a good vegetable broth and keep it hot, bringing it close to a boil: it will be essential for cooking the risotto.
In a large pot, pour a drizzle of extra virgin olive oil and add a crushed clove of garlic. Let it gently infuse the oil for a few minutes, without burning it, until it releases its aroma, then remove it.
At this point, add the finely chopped onion together with the red turnip greens and sauté gently, stirring occasionally, until they are soft and flavorful.
In the same pot, without washing it, add a little more oil if needed and toast the rice for a few minutes, stirring. If you like, you can deglaze with white wine and let the alcohol evaporate.
Then begin cooking the rice by adding the hot broth little by little, stirring frequently. After the first few minutes, add the radicchio and let it soften together with the rice. Shortly after, add the previously sautéed red turnip greens along with their cooking juices, and also incorporate the bruscandoli.
Continue cooking, adding broth when necessary, until the rice is al dente and creamy.
At the end of cooking, add plenty of grated cheese, adjust with salt and pepper if needed, then turn off the heat and stir vigorously to make the risotto creamy and smooth.
Serve immediately while hot. Enjoy your meal!
