What makes this dish unique is the bittersweet taste given by the radicchio lightly bitter taste mixed with the sweet taste of the orange.
1 nr Leek
3 nr Oranges
2 nr Heads of radicchio
350 g (12.35 oz) of rice (for risotto)
Half a glass of brandy
Extra virgin olive oil as needed
Vegetable broth as needed
Parmesan cheese 30 gr (1.06 oz)(optional)
15 g of butter (0,53 oz)(optional)
Wash the radicchio and cut into strips (2). Let it simmer in a pan with a little extra virgin olive oil, salt, pepper and turn off the flame.
Put the leek with the olive oil in a large pan and let simmer for 2 minutes (3), add the rice and let it brown over high heat (4). Add the brandy and let it dry out, then add the broth (or stock) slowly (a ladle at a time) (5).