Chianti Il Ristorante Executive Chef Fabrizio Bazzani demonstrates how to make Risotto Carciofi, Radicchio e Zola
Risotto Carciofi, Radicchio e Zola
Artichokes, sauteed radicchio, gorganzola
Add butter
Add shallots
Touch of extra virgin olive oil
Roasted artichokes
Radicchio
Simmer over a Low flame
Add Vialone nano rice
Add White wine
Fresh ground pepper
Chicken stock
Let cook for 18 minutes
Finish with Gorgonzola, butter and Grana Padano
