Risotto with Late Radicchio

As Venetian chefs who offer us this delicious risotto well know, Risotto with Late Radicchio is a regional specialty typical of Veneto. During cooking, it takes on a reddish color thanks to the red-leafed vegetables from Treviso which, with their slightly bitter flavor, give the rice great taste.
Once ready, you can refine the risotto to your taste with some Parmesan, or, if you like a slightly more intense flavor, you can also add some spicy Gorgonzola.

Ingredients:
Classic Carnaroli Rice (90%), granular vegetable broth (salt, potato starch and maltodextrin, dehydrated vegetables (carrot, celery, parsley), sunflower oil, natural flavors, spices), late radicchio * (3%), rice flour. *dried ingredient.

Preparation:
Heat two tablespoons of oil in a saucepan, toast the contents of the bag for about a minute, continuing to stir, adding 1/2 glass of white wine to taste and stir for a few seconds.
Cover everything with 900 ml of hot water, do not add salt and do not add other seasonings. During cooking, stir occasionally and if necessary add a little hot water until cooked (about 18 minutes).
When cooked and off the heat to taste, stir in a knob of butter and a sprinkling of Parmigliano Reggiano.

Cooking time and servings:
18-20 minutes; dose for 3/4 people.