Treviso Risotto Recipe

Ingredients:

• 2 small heads of Treviso
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth
• ½ cup dry white wine
• 4 tablespoons butter
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Clean and chop the Treviso into small pieces.
2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic and cook until the onion is translucent, stirring frequently.
3. Add the Arborio rice and stir to coat. Cook for 2-3 minutes or until the rice starts to become slightly golden.
4. Pour in the white wine and allow it to simmer until it has been almost entirely absorbed by the rice.
5. Begin adding the broth, one cup at a time, stirring after each addition until the broth has been absorbed by the rice. This should take around 20-25 minutes.
6. During this time, in a separate pan, sauté the chopped Treviso in the remaining 2 tablespoons of butter until they are tender and cooked through.
7. When all of the broth has been added and absorbed, stir in the sautéed Treviso and grated Parmesan cheese. Season with salt and pepper to taste.
8. Remove from heat and allow to sit for a few minutes before serving. Serve hot with additional Parmesan cheese on top, if desired.

Verdict:

This Treviso risotto is a delicious and elegant dish that is perfect for a dinner party or a special occasion. The creamy rice and tender Treviso come together to create a comforting and flavorful dish that is sure to wow your guests.

Serving Suggestions:

• This risotto can be served as a main dish or as a side dish to your favorite protein, such as grilled chicken or steak.
• For added flavor, try adding a handful of chopped fresh herbs such as parsley or basil.
• Serve with a crisp green salad and a glass of white wine for a complete meal.