SERVES 4 Risotto Radic­chio Rosso di Tre­viso Mor­lacco

Taste & Travel - - Quench -

LE BEC­CHERIE in Tre­viso may be known best for its tiramisu (the restau­rant is said to be the ori­gin of Italy’s most fa­mous dessert), but I fell hard for the risotto with the (pos­si­bly more fa­mous) Radic­chio Rosso di Tre­viso. The sea­son for this curly-topped, red-streaked, lightly bit­ter let­tuce had just be­gun when I was there, and restau­rants every­where were show­ing it off. This recipe unites three lo­cal won­ders of Tre­viso — Prosecco, Mor­lacco and Radic­chio — and is best paired with a glass of Conegliano Val­dob­bi­adene Prosecco Su­pe­ri­ore DOCG.

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