Strawberry risotto and radicchio with balsamic reduction with liquorice
Strawberry risotto and radicchio with balsamic reduction with liquorice
Portata: First_course
Difficulty: Medium
Type: First, Risotto
Cooking time: 30 minutes
Ingredients
Rice 300 g (2 handfuls of rice per head plus one for the pot)
2 tablespoons vegetable broth or a nut
A knob of butter
Shallots
2 tablespoons honey
Half a cup of balsamic vinegar
3 liquorice roots
300 g strawberries
A radicchio
A glass of red wine
Instructions
Wash and cut the radicchio into strips. If you want to remove the white pith, which is bitter.
Wash and dice the strawberries
Pour into a saucepan, licorice, balsamic vinegar and honey do go over low heat.
Slowly the vinegar addensera.
When you get the desired consistency, remove from heat and strain through a sieve. Typically, to make a reduction you have to boil the substance that we want to reduce (the balsamic, wine, sparkling wine, brandy ...) with spices and aromas that can increase the fragrance of the sauce, then, it should be filtered.
Put water in a saucepan and let it go over low heat with the stock
Mince the shallots
Prepare the sauce with butter and shallots
Add about a third of the strawberries. This will ensure that the liquid and sugar strawberries escapes and joins for caramelized shallots, to create a base.
Toast the rice for a couple of minutes
Add wine and continue turning
Continue to turn, adding broth whenever rice dries
Add the radicchio and continue spinning for another 5 minutes.
When the chicory you it has withered, pour half of remaining strawberries.
When the rice is almost cooked, add the remaining strawberries.
When cooked, stir in butter and some Parmesan cheese.