As the holiday season is near, public affairs and policy professionals often find themselves grappling with the daunting task of explaining what they actually do to their loved ones. Our team comes to the rescue with a festive menu that promises to bring humour and a dash of European regulation to your Yuletide feast.
Kicking off this gastronomic adventure is the “Risotto con Champagne e Radicchio” - risotto with Italian chicory and champagne. The star of this dish is the “Risotto Vialone Nano”, a much celebrated medium-grain rice cultivated with the utmost care in the Veneto region. This variety of rice is so distinguished that it enjoys the status of PGI (Protected Geographical Indication), a recognition akin to an award at the most renowned film festivals.
Next, we whisk you away to France for a taste of genuine champagne, sourced straight from the historic vineyards. This exquisite sparkling wine is so exclusive that anything else might just taste like disappointment. It's the ingredient that infuses our risotto with a touch of sophistication.
Finally, we present the pièce de résistance, “Radicchio di Treviso”. Back in Italy we meet this vegetable diva proudly sporting a PDO (Protected Designation of Origin) status.
Combine these culinary treasures, and you'll savour a risotto that transcends above a mere meal; it's a European tour on a plate. Each mouthful whispers tales of Italian fields, French vineyards, and culinary craftsmanship.
So there you have it, our “Risotto con Champagne e Radicchio”: a dish steeped in European tradition and regulation, refined to perfection.
Risotto con Champagne e Radicchio
Ingredients
(for four persons)
- 180 g risotto rice (Vialone Nano)
- 200 g radicchio di Treviso (Italian chicory)
- ½ glass of champagne
- ½ white onion
- 2 tbs parmesan
- 1 litre vegetable stock
- 60 g butter
- 1 bunch thyme
- Salt and black pepper to taste
Instructions
- Prepare the vegetable stock and keep it warm on the side.
- Wash and cut the Italian chicory into strips, reserving a handful for garnish.
- Cook the Italian chicory by melting 20 g of butter in a pan and sautéing the radicchio di Treviso with salt and pepper.
- In a separate pot, melt 20 g of butter and add the chopped onion, cooking them until they are soft.
- Add the rice to the onions and stir to toast it slightly.
- Deglaze with the champagne and allow the alcohol to evaporate.
- Gradually add the hot stock to the rice, stirring and adding more stock as it's absorbed.
- Near the end of cooking, add the sautéed radicchio. Finally, cream the risotto with 20 g of butter and Parmesan. Flavour it with fresh thyme.
- Plate the risotto and garnish with fresh radicchio strips.
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