//Risotto with Radicchio and Pecorino Cheese Recipe Paired with Monte Zovo Sa’Solin Valpolicella Ripasso

Risotto with Radicchio and Pecorino Cheese Recipe Paired with Monte Zovo Sa’Solin Valpolicella Ripasso

Monte Zovo Sa’ Solin Valpolicella Ripasso pairs well with this wonderful fall recipe.

Risotto with Radicchio and Pecorino Cheese

Ingredients for 2 people:
160 g Carnaroli rice
1 radicchio
1/2 vegetable stock cube
1/2 glass of Valpolicella Ripasso
1 tablespoon of extra virgin olive oil
2 tablespoons of grated Pecorino cheese

  • Fill a pot with about 400 ml of water.
  • Add the stock cube and keep the broth hot on low heat.
  • Cut the radicchio into strips and stir fry it in a saucepan with a tablespoon of oil for few minutes, then add the rice.
  • Toast it, deglaze with the Valpolicella Ripasso and cook over low heat for about 15 minutes.
  • Add the broth to the risotto in small ladles, until cooked, continuing to stir.
  • Separately, sprinkle the grated Pecorino cheese in a pan to create a crispy wafer to garnish.
  • Enjoy it with a glass of Monte Zovo Sa’ Solin Valpolicella Ripasso.

This post is a partnership with the team at Monte Zovo Winery, who provided the recipe. Wine reviews are written independently.

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