Fall recipe: red radicchio and chestnut risotto

With the arrival of autumn, the enveloping aromas and warm comfort of the table return. It is the season of intense colors and heart-warming products, perfect for creating dishes rich in flavor. Among these, risotto with radicchio and chestnuts stands out, a vegetarian recipe that combines strong flavors and sweet autumn notes in a refined balance.

Radicchio and chestnut risotto: ingredients for 4 people

• 350 g Carnaroli rice

• 1 red radicchio

• 150 g chestnuts

• 1 shallot

• 1 glass red wine

• 1 lt vegetable broth

• 40 g butter

• Grated Parmigiano Reggiano cheese, to taste

• Extra virgin olive oil as needed

• Salt to taste

• Pepper to taste

• Chopped rosemary leaves (optional)

Directions

Chop the shallot and let it soften in a non-sticksaucepan with a drizzle of oil. Add the radicchio cut into thin strips, and let it absorb the flavor for a few minutes.

Add the rice and toast it for a couple of minutes, then simmer with the red wine. Cook the rice, adding salt and a ladle of hot vegetable broth from time to time until completely absorbed. Halfway through cooking, add the chestnuts, previously cooked and peeled, cut into flakes.

Once the risotto is perfectly cooked, add the butter and parmesan cheese and stir until creamy.

Finish with a grind of fresh pepper and, for an even more autumnal touch, a few chopped rosemary leaves.

Distribute on plates, and serve at the table.

Enjoy your meal!