Thread: Italy In A Dish
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Old 09-23-2009, 09:43 AM   #63
Jigen
 
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RISOTTO TREVISANA E SCAMORZA (FRIULI VENEZIA-GIULIA)





INGREDIENTS:
14 ounces of rice
2 heads of Radicchio
7 ounces of Smoked Scamorza (Scamorza affumicata)
1 onion
1 glass of red wine
2 Bouillon dices
Olive oil

PREPARATION:
- Cut the Radicchio's roots, and the white part of the leaves. Wash them and dry them, then cut the leaves in four (longitudinally), and cut them in small stripes;
- Dice the Scamorza in very small dices;
- Warm the 1 spoon of oil in a large pan;
- Once the oil is warm, add the onion;
- Once the onion is yellowed, add the Radicchio and the wine. Let it cook until it becomes soft and dark;
- Add the rice, cover with water and add two dices. Cook at medium flame for 25-30 minutes;
- After 15 minutes, add the Scamorza dices;
- Complete the cooking and serve.

ENJOY.
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
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Last edited by Jigen; 09-23-2009 at 09:47 AM.
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