Monday, 25 de Mayo, to 12 hours, the 3rd edition of the gastronomic series “Tutti in Cucina” will teach the public the delicious “Risotto Al Radicchio”. Know the ingredients and get ready!
There are four lives on facebook (@iicrio) every Monday (days 11, 18 and 25 May and 01 of June), to 12 hours, in which Alessandra Sposetti will present quick and delicious recipes from the Italian regional culinary tradition for the public to cook in real time. Visit:
The Italian Institute of Culture holds on Monday, day 25 de Mayo, the 3rd edition of the series "Everyone in the Kitchen" com a receita do delicioso “Risotto Al Radicchio”. The project is part of the lives of gastronomic meetings in which the Italian culinary consultant Alessandra Sposetti teaches quick recipes from the Italian regional culinary tradition.
There will be four lives on facebook (@iicrio) every Monday from the day 11 de Mayo, where the consultant Alessandra Sposetti taught the public “Green spaghetti”. On 18 de Mayo, next Monday, will be the recipe for “Ada beans”. On 25 de Mayo, the "Risotto with radicchio" and no 01 of June, a “The Ciambotta ". The meetings always happen at 12 hours, approximately one hour long, in which Alessandra Sposetti will present the recipes at the same time that the public will be able to cook with her, In real time.
The week before the lives a reminder video will be posted on the networks of the Italian Institute of Culture Rio de Janeiro with the list of ingredients and utensils needed for the recipe.
A cada semana uma receita diferente com os divinos sabores da Itália. A terceira edição da série será o delicioso “Risotto With Radicchio ”, perfect for a practical and neat lunch. The ingredients needed for this recipe are:
Ingredients:
Ingredients for the broth
-1 common onion
-6 carnations from india
-1 carrot
-2 or 3 celery stalks
-sal
-some black peppercorns
-3 liters of water
Ingredients for rice
-4 spoons of olive oil
-2 cups of Arborio or Carnaroli type rice
-1 purple Onion
-1 glass of dry red wine
-1 radicchio foot
-100 g of gorgonzola cheese
-1 handful of nuts
-30 g of parmesan cheese
-black pepper to grind
Utensils:
A casserole
Pre-preparation
Wash the radicchio without discarding anything
Prepare the broth in the following way:
Peel the onion
Stick the onion with the cloves
Put all the ingredients in the water, except the salt
Let it bubble for half an hour
Salt and test
DRESS CODE: PURPLE
You are participating in a virtual collective lunch. Therefore, if you want to, participate wearing purple colored clothes or use a detail of that color. Sinta-se à vontade em tirar uma foto e mandar pra gente!
Alessandra Sposetti
Italian Cuisine Consulting, Alessandra is from Macerata, in the Marche region, central Italy. Graduated in History of Art Criticism, works with cooking since 2010, in teaching, in consulting and tourism. Believes in the gastronomic tradition as a culture in continuous transformation and investigates the relationship between food and the body and multisensory perception.
Video teaser:
Link para download da 3ª série: we.tl/t-R5QY4rkD6I
drive.google.com/drive/folders/1fR4Q7icKkUXg4mfdh9GPZYVfB4rrLdM-
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