Autumn on a plate: red radicchio risotto with almond crunch and apple sweetness

Delight your taste buds with a red chicory risotto enriched with crunchy almonds and a sweet touch of apples. Discover an irresistible autumn recipe and prepare a dish that will captivate your senses

Risotto with red chicory, here is a slightly different recipe than usual, which involves enriching the dish with almonds and apples. You can surprise your guests for lunch or dinner with this red chicory risotto. Prefer round red radicchio. If you don’t have red onions available, you can use regular onions or shallots. Excellent preparation instructions for all of you risotto with red radicchio with almonds and apples.

Ingredients for 2 people

  • 180 g risotto rice
  • ¼ round red radicchio
  • ¼ medium red onion
  • 1 liter of vegetable broth
  • 1 small apple
  • 10-15 peeled almonds
  • 1 pinch of ginger
  • 3 tablespoons of extra virgin olive oil
  • Salt and pepper

Preparation

To start cooking risotto with red chicory, you need to prepare liter of vegetable broth according to their habits. For example, adding a few pieces of celery, leek, parsley and carrot to the preparation can be useful, but proceed according to taste and bring the stock to a boil so that it is ready when you need to start cooking. rice.

Clean and wash the red radicchio. Cut it into thin strips. Peel the red onion and divide it into four parts. To prepare red chicory risotto for two people, you will only need a quarter of an onion.

Rinse it quickly with cold water to prevent watery eyes when slicing (here our method for peel and chop the onion without crying). Pour two tablespoons of extra virgin olive oil into a large non-stick pan or pot that you usually use to make risotto.

Heat the oil and add the onion. Lightly fry it, stir with a wooden spoon. Pour in the risotto and cook over high heat for about three seconds, stirring well to prevent it from sticking to the bottom of the pan. Then also add the already chopped red chicory.

Mix well and start pouring part of the broth along with the rice. Predict approximately 20 minutes of total cooking time. Peel the apple, cut it into cubes and after about 5 minutes of cooking, add it together with the other broth. If you want the apple to stay crispier, wait until the risotto is half cooked.

Do not forget to season the risotto with powdered ginger, black pepper (freshly ground is even better) and salt (preferably whole sea salt or Himalayan pink salt). Watch the risotto cook and stir occasionally, adding a little vegetable stock if needed.

Separately, chop a handful of almonds and toast a few whole almonds in a pan. When the risotto is ready, stir in extra virgin olive oil and enrich it with chopped almonds. Serve the risotto with red chicory on plates and garnish with a few whole almonds (toasted or unroasted to taste).

Enjoy your meal!

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