Risotto con Radicchio Trevigiano e Ubriaco Risotto with Radicchio Classic Foods from Treviso

Ingredients

• About 6½ cups (1.5 l)vegetable stock
• 2 tablespoons (30 ml) extra virgin olive oil
• 1 tablespoon (25g) butter
• 1 onion, chopped into ¼ inch dice
• 1 stalk celery, chopped into ¼ inch dice
• 1 clove garlic, minced
• 1 head radicchio, cored and cut into thin strips (chiffonade)
• 2 cups (0.5kg) risotto rice, preferably vialone nano, carnaroli, or arborio
• ½ cup (0.125l) prosecco or white wine
• ¾ cup (135 g) grated ubriaco cheese
• Kosher salt and freshly ground pepper
• ½ cup (80g) toasted chestnuts
• 8 basil leaves, cut into thin strips (chiffonade)

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