Colours and tastes from the Veneto tradition
Risotto alla Trevisana is one of the best-known and appreciated Veneto dishes, ideal as a prestigious pasta course, but with the advantage of being quick to prepare. Treviso Red Chicory and Vialone Nano rice, two typical Veneto culinary ingredients, are combined to make a rich first course with an intense flavour and a bold visual impact dominated by its bright red colouring.
- 2 heads of treviso red chicory
- 320 gr of vialone nano rice
- 50 gr of sausage
- 60 g butter
- 1 onion
- 1 litre of vegetal broth
- 1 glass of white wine
- salt to taste
- pepper to taste
- 6 tablespoons of fresh grana padano cheese
- extra virgin olive oil to taste
Start with the chicory: wash and dry it, and clean its root, keeping only the most tender parts. Cut half the two heads à la julienne and finely slice the other half, including the root.
At this point slice the onion thinly, place it inside a casserole with half the butter, and stir fry until it becomes transparent. Add the sliced chicory roots, leaving the leaves to one side, and increase their flavour by cooking them at high heat. Now add several tablespoons of vegetal broth to soften them. Mix the rice with the onion, browning the mixture for a few minutes while delicately sirring with a wooden spoon. Add the glassful of white wine, and cook on high heat until the alcohol evaporates. Pour a ladle of boiling broth over the rice, stirring from time to time, and leave it to be absorbed. Continue to cook the rice, adding more broth as it gets absorbed. Estimate a cooking time of between 16 and 18 minutes.
While the rice is cooking, remove the chicory from the pan and break the sausage into crumb-sized pieces. Cook the sausage in the pan with 1 tablespoon of oil, add the chicory julienne and brown for several minutes, mixing well until it has become soft. Add salt and pepper if desired. Dice the remaining butter and mix with the rice once cooked, along with 2 tablespoons of grana padano cheese.
Serve the Risotto alla Trevisana at the table, one plate at a time, adding the fried chicory on top of the rice, along with the rest of the grated cheese.
Xè pronto in toea! (“Dinner is served!”) BUON APPETITO!!