- First courses
- 40 min
Risotto with Chanterelles, Radicchio and Nonno Nanni Stracchino
-200 g Carnaroli or Vialone Nano rice;
-2 small heads Chioggia radicchio;
-500 ml vegetable broth;
-1 garlic clove;
-200 g fresh chanterelles;
-100 g Nonno Nanni Stracchino with Probiotic Ferments.
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Wash the radicchio and cut into strips.
Chop the half an onion and put it in a large pan (I prefer an aluminium risotta pan) with a little oil sauté gently, then add the rice and let it toast for a few seconds, add the radicchio, mix, let it soften, then add 2/3 of the broth and lower the heat, making sure to stir occasionally.
Meanwhile brush the chanterelles, clean them with a damp cloth and chop.
Put two tablespoons of oil in a frying pan and add the unpeeled garlic clove, smashed slightly; sauté. Add the chanterelles, salt and pepper, and cook on high, until soft (not too long, they will continue to cook in the risotto!): 3-4 minutes. Turn off the heat, remove the garlic, add a pinch of parsley and set aside.
About 12-14 minutes after the rice starts cooking, add the chanterelles and the rest of the broth, and continue to cook, stirring throughout.
Take the pot off the stove and add the Nonno Nanni Stracchino with Probiotic Ferments, stir vigorously and combine everything well until creamy, without breaking the rice.
Serve immediately toppped with more parsley.
Recipe devised by food blogger
One in a million
My name is Monica and I’m not a lady. I’m not a lady because I love to cook, to get covered in flour and grab raw gnocchi by the hand.
First courses Rosa Forino of blog “Kreattiva” has chosen Nonno Nanni Stracchino to make her green-style recipe:
First courses Risotto with mushrooms, Stracchino and CDO (Controlled Designation of Origin) Prosecco