Too many pots & pans..Red Radicchhio Risotto

Although The Basic Art of Italian Cooking kitchens both here in Italy and the USA are always  ‘buzzing’ with cooking. We never seem to have enough places to put cooking utensils…. But especially the many pots and pans that we have here. You know we have to have a pot or a pan for every little thing and I do have my favorite pots and pans (sort of like they were my favorite pets). So I especially liked the suggestions that was just emailed me to me-enclume pot racks.
The most important thing I love about these things are that they do not take up any more of our precious space. The racks can hang from the ceiling. Or if we want we can use one of the enclume potracks that are like a portable island so that when someone needs to be at one end of the kitchen for one part of a recipe they can place all the needed utensils on the rack, wheel it to their part of the kitchen and they are ready to go. And things can be stored on the rack as well.
But besides not taking up too much space, (and you know how we Italians focus on beautiful things) the enclume potracks are beautiful and classic pieces. They are finely crafted and suitable for so many of the fine pots and pans that we have in both The Basic Art of Italian Cooking kitchens. And they add a sense of style which is so important to have in a kitchen. Well, the atmosphere is just as important as the food in The Basic Art of Italian Cooking kitchen and an  enclume pot rack provides that. They can also ship to most places around the world so we will certainly be getting one in our The Basic Art of Italian Cooking kitchen in Italy in the villa’s main kitchen…
Happy cooking and here is a recipe:
It comes from Treviso Italy, famous for its’ locally grown red radicchhio. They use it for just about everything, even desserts, and it is healthy for you. Since I love my risotto, here is a simple risotto recipe using red radicchio.
Risotto Trevigiano
*1 cup Carnaroli rice
*2 heads of red radicchio
*4-5  cups of vegetable broth
*1 tsp of finely chopped onion
*1 cup of dry white wine
*pinch of salt and pepper
*2 tablespoons of parmigiano-reggiano cheese
*2 tblsps of extra virgin olive oil
Clean and cut the radicchio. Cut off tough outer leaves and bottom of heads. Cut out the leaves outside that are dark red, use mostly the white heart inside. Place olive oil in saute pan and warm, place in onions and saute till just golden. Add in radicchio. Saute for about 3 minutes. Add in dry rice and saute ,then pour in wine. When liquid is absorbed add in hot vegetable broth- 3/4 cup at a time. Stir constantly. Continue this till rice is al dente. When done, remove from heat, sprinkle on finely grated cheese and stir. Top each serving with a drizzle of olive oil.
For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at https://www.marialiberati.com
Mangia Bene, Vivi Bene,
Maria