Three different risotto recipes: Risotto al Radicchio, Risotto alla Pizzaiola, and Risotto with Zucchini, each with unique ingredients and flavor profiles.
1: For Risotto al Radicchio: Sauté the chopped onion and radicchio in olive oil until softened.
2: Add the rice and stir well, then pour in the white wine and let it evaporate.
3: Gradually add the vegetable broth, stirring frequently until rice is cooked.
4: Stir in the grated Parmigiano cheese and season with salt to taste.
5: For Risotto alla Pizzaiola: In a pan, combine the rice with tomato puree and cook with broth until creamy.
6: Add diced mozzarella and butter, mixing until melted and combined.
7: For Risotto with Zucchini: Sauté onion and sliced zucchini in olive oil.
8: Add the rice, cooking until slightly toasted, then add wine and gradually add broth until cooked.
9: Mix in grated Parmigiano before serving.
