Italian chicory risotto
Italian chicory (or “radicchio rosso”) is a type of red radish that grows in Italy and is widely used in the Italian cuisine of the north. Unlike other types of chicory, Italian chicory has a large, round leaf. Its aspect is very much like that of a cabbage head with thin leaves.
Its bitter taste well blends with taleggio, a typical Italian cheese from the Alps. However, any type of vegetal cheese with a slightly bitter taste will be an excellent combination for a creamy risotto, to serve in a raw leaf.
Here’s how to make it.
- 1 cup of Arborio rice or sushi rice
- A little olive oil
- 1 Radicchio head
- Non-dairy soft cheese with a bitter taste (i.e., cashew cheese)
- 1 teaspoon vegetable powder
- 1 tablespoon maple syrup (optional)
- 1 glass of white wine
- A squirt of rice cream
- Parsley, to decorate
Rinse the radicchio head and peel off a couple of leaves. Put them aside: you will use them later for serving. Thinly slice the rest of the radicchio.
In a large skillet, pour some olive oil and heat to low. Add the rice and stir for 1-2 minutes to toast it. Add the radicchio and maple syrup, and stir until lightly brown. Add half a glass of white wine. Stir until the wine has evaporated, and then add the other half. When the wine has completely evaporated, cover with water and add the vegetable powder. Let cook to middle heat, stirring occasionally until the rice is cooked. Add some water if the rice is not soft enough.
Once the rice is cooked, bring the heat to low and stir in the non-dairy soft cheese. Turn the heat off and transfer the rice to the serving plate, filling in the leaf you set aside. Top with a squirt of fresh rice cream and sprinkle with parsley. Let settle for a couple of minutes before serving.