Meals with Autumn colours

Radicchio rosso is the star of the show in Italian supermarkets from

October to March.Radicchio rosso from Verona is probably best for the budget conscious and is great both for risotto and salads. Beeare when buying Radicchio rosso from Treviso. I was waiting my turn in a small greengrocers and the customer who had just left the shop came rushing back waving his scontrino or reciept. He loudly complained that he could have bought a top quality Fiorentina steak for the same price as his Radicchio rosso di Treviso. The shopkeeper shrugged her shoulders with typical Italian eloquence as ifto say " It's your choice, that's the price."

To make risotto I bought the more economical  Radicchio di Verona and set about preparing a meal with the colours of the Autumn woods.

Radicchio rosso 

Red  and gold William pears, peeled and sliced.

Walnuts, roughly chopped
Roquefort or cheese of your choice
one glass of red wine
salt and pepper
200g risotto rice

Get ready

Wash and dry  radicchio and chop it roughly. 

Melt a knob of butter and some oil in a large saucepan and tip in the radicchio. Stir well and after a few minites add the rice and stir well.

Add the red wine, stir.

Add some vegetable stock until the rice is cooked. Check the seasoning . 

Serve topped with grated cheese and chopped walnuts.

Autumn Salad

Cover a plate with chopped radicchio. Sprinkle with olive oil.

Decorate with the pears sprinkled with lemon juice to stop them from turning brown.

Add chopped walnuts and cubes of cheese.

Buon appetito