Monica Bellin’s Christmas recipe
Here we are: the most eagerly awaited week of the year, those magical days leading up to December 25, a date full of joy that involves young and old alike with its warm and cheerful family atmosphere. We start it by immersing ourselves in the Christmas mood at the table, showing off our line of Xmas porcelain dishes, which become the real stars of the festive mise en place.
Monica Bellin's recipe, which is well worth trying, helps us to get into the spirit of Christmas, with its scent of winter, tradition, warmth, and family. Here is the radicchio risotto with Asiago cheese and walnuts, a rich and flavorful dish that will make a great impression on your Christmas menu.
Let Monica tell us about it:
"I present a first course that smells of the flavors of the area where I live. The Asiago plateau, in the province of Vicenza, is a place nestled in the mountains, rich in history and authentic flavors. The typical cheese, Asiago, recalls the green pastures where cows roam free in nature. In this season, it is typical to serve risotto with red radicchio and Asiago cheese at our tables: a simple but tasty dish, perfect for the holidays."
Let's see how to prepare it.
Ingredients for 4 people
- 1 head of Treviso red radicchio
- 350 g Carnaroli (or Arborio) rice
- half an onion
- Oil to taste
- 2 knobs of butter
- 150 g fresh Asiago cheese
- a few walnuts
- a few tablespoons of Grana Padano cheese
- vegetable broth, as needed
Method
Bring plenty of vegetable broth to a boil.
In a pan, sauté half an onion, thinly sliced, with a few tablespoons of oil. Add the radicchio, cut into strips. When it has wilted, add the rice and toast it for a couple of minutes over high heat until it becomes shiny. Add the boiling broth one ladle at a time, until the rice is covered, stirring continuously. Cook for about 16-20 minutes, depending on the cooking time indicated on the rice package, lowering the heat to a minimum. Continue adding broth to prevent it from drying out. When cooked, turn off the heat, add the Asiago cheese cut into small pieces and plenty of Grana Padano cheese. Stir in a couple of knobs of butter and move the pan to create a "wave" effect. Serve with a few spoonfuls of chopped walnuts. Decorate with pomegranate seeds.
I served my risotto on the Xmas Weissestal collection: fine porcelain entirely dedicated to the magic of the holidays, combining modern and refined lines with traditional Christmas symbols.
Monica Bellin's Christmas recipe
Looking for inspiration for a tasty, seasonal first course for the holidays? Here is Monica Bellin's risotto with radicchio, Asiago cheese, and walnuts, which smells of winter and goodness.
To serve it, a line that needs no introduction: Xmas!
