Name: Risotto With Roast Radicchio & Black Olive Crumb
Prep time: 30 min
Cook time: 1 h 20 min
Yield: 4
Ingredients: 80g/3¼oz stale sourdough or ciabatta, broken into pieces; 80g/3¼oz black olives, stoned and roughly chopped; 5½ tbsp olive oil; Sea salt and freshly ground black pepper; 8 young rosemary tips; 4 radicchio, cut into wedges, or chicory, halved; 1 tbsp good balsamic vinegar; 1¾pt/1ltr good-quality vegetable stock; 50g/2oz unsalted butter; 1 sweet white onion, peeled and finely chopped; 275g/10oz carnaroli risotto rice; 150ml/¼pt dry white wine; 50g/2oz vegetarian Parmesan, finely grated, plus extra to serve; 1 heaped tbsp crème fraîche

VMG Recipes