Chianti Il Ristorante Executive Chef Fabrizio Bazzani demonstrates how to make Risotto Carciofi, Radicchio e Zola
Risotto Carciofi, Radicchio e Zola
Artichokes, sauteed radicchio, gorganzola, risotto
- Add butter
- Add shallots
- Touch of extra virgin olive oil
- Roasted artichokes
- Radicchio
- Simmer over a Low flame
- Add Vialone Nano rice
- Add White wine
- Fresh ground pepper
- Chicken stock
- Let cook for 18 minutes
- Finish with Gorgonzola, butter and Grana Padano
