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Panizzi Folgóre San Gimignano Rosso doc

Risotto with radicchio and Roquefort

Wash the radicchio, drain it and cut it into strips of about 1 cm. Chop the shallots and fry them over very low heat in a little oil.

When they are transparent, toast the rice on a higher flame for about 3 ', stirring constantly, then pour in the wine and let it evaporate, stirring constantly. Add the radicchio, mixing well. When the radicchio is wilted, cook the rice with boiling salted water or vegetable broth, adding a few ladles at a time. When the rice is almost cooked, add the crumbled Roquefort and a knob of butter, mix well, turn off the heat and cover, letting it rest for five minutes. Sprinkle with pepper before serving.

(for 4 people): 320 g of Vialone rice, 2 heads of red radicchio, 100 g of Roquefort, 2 shallots, Panizzi organic extra virgin olive oil, butter, half a glass of Vernaccia di San Gimignano Panizzi, salt, black pepper.