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RISOTTO AL RADICCHIO

RISOTTO WITH RADICCHIO SALAD
THE ORIGIN OF THIS SALAD IS FROM TREVISO

INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN.          COOKING TIME: 30 MIN.          SERVINGS: 4          COST: LOW
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2 CUPS RADICCHIO SALAD CHOPPED + MORE TO GARNISH 

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1 POUND (500 gr.) WHITE RICE, NOT PARBOILED

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5 TBSPOONS UNSALTED BUTTER

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2 QUARTS ( 2 L.) CHICKEN BROTH, BOILING

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2 LARGE CHOPPED ONIONS

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3 OZ. ( 90 gr. ) GRATED PARMIGIANO CHEESE

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SALT TO TAST

RECIPE

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1) IN LARGE SAUCEPAN MELT THE BUTTER OVER MEDUM HEAT.

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2) ADD THE CHOPPED ONIONS AND SALT. COOK OVER MEDIUM HEAT UNTIL THE ONIONS ARE GOLDEN.

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3) ADD THE RADICCHIO SALAD.

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4) ONCE THE RADICCHIO IS COOKED ADD THE RICE

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5) COOK FOR ANOTHE 1-2 MINUTES STIRRING CONSTANTLY.

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6) ADD THE BOILING CHICKEN BROTH ONE TO TWO LADLES AT A TIME AND MAKE IT REDUCE BEFORE ADDING OTHER LADLES.

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7) ONCE THE RICE IS COOKED, IT SHOULD NOT BE TOO DRY, ADD THE GRATED PARMIGIANO CHEESE, SOME BUTTER AND STIRR. COVER AND LET STAND 5 MINUTES.

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8) SERVE HOT WITH EXTRA PARMIGIANO CHEESE AND FRESH RADICCHIO.

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