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Taglia finemente la cipolla e soffriggerla in padella con parte del burro (ca. 30 grammi).
Taglia finemente la trevisana. Unire alla cipolla e lasciarla appassire per qualche minuto, avendo cura di muoverla spesso.
Aggiungere il riso, lasciarlo tostare per qualche minuto, fino a quando il chicco non diventa trasparente.
Sfumare con il Merlot e lasciarlo evaporare. Abbassare leggermente la fiamma e unire il brodo bollente un mestolo alla volta. Bagnare con il brodo fino al raggiungimento della cottura (ca. 15-17 minuti).
Nel frattempo, privare la luganighetta del budello e schiacciarla con una forchetta. Farla quindi rosolare in un padellino, fino a quando non sarà bella croccante. Accantonare fino alla completa cottura del risotto.
Quando il riso è cotto, mantecare con il restante burro, unire la luganighetta (conservarne un poco se si desidera decorare il piatto) e quanto basta di Sbrinz. Regolare di sale e di pepe. Mescolare bene e lasciar quindi riposare per qualche minuto.
Servire decorando con la restante luganighetta e una spolverata di Sbrinz.
CHprimi
Risotto alla trevisana e luganighetta
Ricetta per
4 Persone
Senza glutine
30 minTempo di preparazione
35 minTempo totale
SempliceDifficoltà
Ingredienti
1 Cipolla
200 grTrevisana (radicchio rosso)
70 grBurro
350 grRiso carnaroli
250 mlMerlot
1 1⁄2 LBrodo di verdure
250 grLuganighetta
q.b.Sale
q.b.Pepe
Di: Eleonora Tela
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