Pasta & Rice

Risotto with Treviso™ Radicchio

Created especially for Perfection Fresh by celebrity cook, Stefano de Pieri, of the Mildura Grand Hotel's Stefano's Restaurant.

Serves 4.
Prep Time: 10 minutes.
Cooking Time: 20 minutes.

Ingredients

• 1 Treviso™ radicchio
• 2 small garlic cloves
• 1 brown onion
• 1/2 cup roasted rosemary pumpkin
• 2L chicken or vegetable stock
• 4 tbsp olive oil
• 1 knob butter
• 1/2 cup grana cheese
• 2 cups Arborio rice
• Salt and pepper to taste
• A squeeze of lemon (optional)

Cooking Instructions

• Coarsely chop onion, garlic and Treviso™ radicchio.
• Cube pumpkin, roast to golden with a little oil, rosemary and seasoning in oven, preset at 180°C, for around 20 minutes.
• Heat oil in a small pot, add onions, garlic and rice, stir for 30 seconds (this is called toasting the rice). (There is no need to fry onions first, as they will cook in the risotto, saving about 5 minutes.)
• Add Treviso™ radicchio and pumpkin and a ladle of hot stock. Keep stirring. Gradually add stock, checking constantly, taking care not to flood the risotto. If stock is seasoned, do not add more salt. Rice is ready when firm but not crunchy.
• Add cheese and butter (optional). Add a little lemon zing (optional). Serve at once.