Risotto, radicchio, wine and the world is a little more shining

Hi to everyone!

I'm Francesca, I'm an archivist and I'm from Torino, city in Northen Italy.

Yes, I'm here in the very center of this dramatic pandemic. But I'm Italian so in the most dramatic moments I cook because cooking is a form of love for others and for yourself.

I thank all of you in advanced for being sorry me for my English but I trust in food: it's an universal language.

Like you, I start with a risotto, the classic risotto al radicchio - I like its red and white and bitter leaves.

I've chosen a simple version of this recipe and without sausages (another typical ingredient for risotto al radicchio). I haven't any at home and I'll go to supermarket tomorrow: we are said not to go shopping every day.

Ingredients you see in photo: Carnaroli rice, radicchio, red onion (not Tropea red onion: it's better all alone!), red wine Barbera (http://whc.unesco.org/en/list/1390:  I'm in Piemonte), pepper (you can't see it  but can see the Carrara white marble mortar), butter (for final mantecatura). Carrots and fennels are for broth.

More photos of risotto in progress. The broth boils, the onion is stewed, rice and radicchio are toasted, the wine is reduced, the risotto simmers.

  

And … here is my “risotto al radicchio”

 (in the backgroud Sorriso the turtle).

 

It’s my first blog post at all. It’s so nice!

A big virtual hug and cheers!