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Treviso risotto with pine nuts & currants
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Ingredients:
  • 1275.00 gm (1.25 litres) chicken style liquid stock
  • 36.40 gm extra virgin olive oil, plus extra to serve
  • 40g butter
  • 1 small red onion, finely chopped
  • 300g rice
  • 125ml white wine
  • 50g currants
  • 80g parmesan
  • 40g pine nut
  • 125.00 ml chopped fresh parsley leaves
  • 1/2 head Treviso radicchio, shredded
Instructions:
  • In a medium saucepan, bring the stock to a boil, then cover with a lid and let it simmer as you get the risotto ready.
  • In a deep frying pan or large casserole, heat oil and butter. Add onion and cook until translucent. Stir in rice to coat well in the butter mixture. Pour in wine and currants, cook until wine evaporates. Add enough hot stock to cover rice, cook, stirring occasionally until absorbed. Repeat with remaining stock for about 25 minutes until rice is just tender. Turn off heat.
  • Combine parmesan, pine nuts, parsley, and Treviso radicchio, mixing until well blended. Serve promptly with additional parmesan and a drizzle of extra oil.

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