Ingredients
- 150 g radicchio
- 50 g bacon cubes
- 250 g risotto rice
- 650 ml vegetable broth
- 50 g grated Parmesan
- pepper
Preparation
1. Clean the radicchio and cut into small pieces. Add the diced bacon to the pot.
2. Heat the pot on highest level up to the roasting window, switch to a low level and roast the bacon.
3. Add the rice and radicchio and briefly roast, deglaze with broth, stir, cover with the Secuquick softline and close.
4. Heat the pot on highest level up to the soft window, switch to a low level and cook with time setting “P” in the soft area.
5. At the end of cooking time, put the pot in the inverted lid, allow it to depressurize by itself and remove Secuquick.
6. Stir the Parmesan into the risotto. Season to taste with pepper.
This recipe has been tested and approved by AMC.
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