{"id":27237,"date":"2022-12-27T22:41:45","date_gmt":"2022-12-27T22:41:45","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-land\/treviso-style-risotto\/"},"modified":"2022-12-27T22:41:45","modified_gmt":"2022-12-27T22:41:45","slug":"treviso-style-risotto","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-land\/treviso-style-risotto\/","title":{"rendered":"Treviso-style risotto"},"content":{"rendered":"


\n<\/p>\n

Treviso-style risotto<\/h1>\n

<\/p>\n

\n

The Treviso-style risotto<\/strong> it is a typical and well-known dish of the Venetian tradition. It takes its name from the Trevisana, also called Trevigiana, the Treviso red chicory<\/strong>. It is a tasty and creamy risotto, in fact vegetarian, very versatile and with colors that go well with the cold season. The presence of a few simple ingredients and above all radicchio, rich in vitamins, fibers and mineral salts, makes it a first course healthy and easily digestible<\/strong>. It’s also easy to make and totally cheap. Starting from the first cold of autumn until late spring, risotto alla trevisana will be able to enrich your every occasion, from family lunches to festive dinners with friends and, why not, even a romantic candlelit dinner.<\/p>\n

\n
\n

<\/i> Ingredients for for 4 people<\/i><\/h3>\n
    \n
  • <\/i> Radicchio: 1 head<\/li>\n
  • <\/i> Onion: \u00bd <\/li>\n
  • <\/i> Evo oil: 30 g<\/li>\n
  • <\/i> Cold butter: 50 g<\/li>\n
  • <\/i> Parmesan or parmesan: 50 g<\/li>\n
  • <\/i> Salt to taste<\/li>\n
  • <\/i> Vegetable broth: 1 litre<\/li>\n
  • <\/i> Red wine: 1 glass<\/li>\n
  • <\/i> Carnaroli or Vialone Nano rice: 320 g<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 25 minutes<\/i><\/li>\n
    • <\/i> Cooking: 20 minutes<\/i><\/li>\n
    • <\/i> Total: 45 minutes<\/i><\/li>\n
    • <\/i> Calories: 419 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Divide the radicchio in half. Wash it under running water and dry it. <\/p>\n\n

      2<\/span><\/p>\n

      On a chopping board, cut it into strips. <\/p>\n\n

      3<\/span><\/p>\n

      Chop the onion after peeling it. <\/p>\n\n

      4<\/span><\/p>\n

      In a saucepan, add the oil and the onion. <\/p>\n\n

      5<\/span><\/p>\n

      Fry for 5 minutes over low heat with a pinch of salt. <\/p>\n\n

      6<\/span><\/p>\n

      Then add the radicchio and cook for 5 minutes.<\/p>\n\n

      7<\/span><\/p>\n

      Add the rice and toast for 2 minutes. <\/p>\n\n

      8<\/span><\/p>\n

      Deglaze with the red wine. <\/p>\n\n

      9<\/span><\/p>\n

      Let the alcohol evaporate and add 2 ladles of broth. <\/p>\n\n

      10<\/span><\/p>\n

      Cook over low heat, stirring occasionally. <\/p>\n\n

      11<\/span><\/p>\n

      As soon as the rice tends to dry, add more broth and season with salt. Bring to the boil, it will take about 20 minutes. <\/p>\n\n

      12<\/span><\/p>\n

      Remove the rice from the heat, add the butter and Parmigiano Reggiano or, if you prefer, Grana Padano. Stir and serve immediately.<\/p>\n\n

      Advice and tips<\/strong><\/p>\n

      At the end of cooking, you can add it to your risotto alla trevisana a few cubes of sweet cheese<\/strong>such as Asiago or Fontina, to enhance and soften the slightly bitter notes of radicchio.<\/p>\n

      What wine should you pair with your risotto alla trevisana? With a firm white you are on the safe side. Opt for a Chardonnay, Pinot Gris or Riesling from South Tyrol.<\/p>\n

      storage<\/strong><\/p>\n

      The risotto alla trevisana can be kept in the fridge up to a maximum of 2 days<\/strong>. To enjoy it at its best, heat it in a pan by adding half a glass of broth.<\/p>\n

      What is the difference between radicchio and trevisana?<\/strong><\/p>\n

      Trevisana is simply a type of radicchio. They actually exist at least 10 varieties of radicchio<\/strong>, most of which grown in Veneto. Treviso radicchio is particular for its elongated “tentacle” shape and its very intense red colour. Even the radicchio of Asigliano<\/strong> and that of Verona have a beautiful red colour, however they have different shapes and differ from the Treviso ones also in flavour. Other varieties of radicchio come in shapes and colors more similar to the classic salad and obviously have very varied textures and flavours.<\/p>\n<\/p><\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for for 4 people<\/i><\/h3>\n
        \n
      • <\/i> Radicchio: 1 head<\/li>\n
      • <\/i> Onion: \u00bd <\/li>\n
      • <\/i> Evo oil: 30 g<\/li>\n
      • <\/i> Cold butter: 50 g<\/li>\n
      • <\/i> Parmesan or parmesan: 50 g<\/li>\n
      • <\/i> Salt to taste<\/li>\n
      • <\/i> Vegetable broth: 1 litre<\/li>\n
      • <\/i> Red wine: 1 glass<\/li>\n
      • <\/i> Carnaroli or Vialone Nano rice: 320 g<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 25 minutes<\/i><\/li>\n
        • <\/i> Cooking: 20 minutes<\/i><\/li>\n
        • <\/i> Total: 45 minutes<\/i><\/li>\n
        • <\/i> Calories: 419 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Treviso-style risotto The Treviso-style risotto it is a typical and well-known dish of the Venetian tradition. It takes its name from the Trevisana, also called Trevigiana, the Treviso red chicory. It is a tasty and creamy risotto, in fact vegetarian, very versatile and with colors that go well with the cold season. The presence of […]<\/p>\n","protected":false},"author":1,"featured_media":27238,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[120],"tags":[109,122,108,91,90],"class_list":["post-27237","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-courses-of-the-land","tag-first-courses","tag-first-courses-of-the-land","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nTreviso-style risotto - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-land\/treviso-style-risotto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Treviso-style risotto - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Treviso-style risotto The Treviso-style risotto it is a typical and well-known dish of the Venetian tradition. It takes its name from the Trevisana, also called Trevigiana, the Treviso red chicory. It is a tasty and creamy risotto, in fact vegetarian, very versatile and with colors that go well with the cold season. 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It takes its name from the Trevisana, also called Trevigiana, the Treviso red chicory. It is a tasty and creamy risotto, in fact vegetarian, very versatile and with colors that go well with the cold season. 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