When the rice is ready, turn off the heat and add the butter cut into small cubes. Cover and leave to rest for one minute. At this point, add the grated Parmigiano Reggiano to “cream” the rice. Serve the radicchio risotto nice and hot.
Useful tips and interesting facts
It is essential to toast the rice in order to seal the grain and ensure that your risotto remains “al dente”. In the final creaming phase – called mantecatura – add the butter straight from the fridge. This is an important detail because it produces a delicious creaminess. During the mantecatura, stir the rice vigorously before plating up. In this way, the starch will make your risotto deliciously smooth and satisfying.