recipe of ultimate Treviso risotto with pine nuts & currants

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Treviso risotto with pine nuts & currants. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Treviso risotto with pine nuts & currants is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Treviso risotto with pine nuts & currants is something that I’ve loved my entire life.

Table of Contents


  • 5 cups (1.25 litres) Massel chicken style liquid stock
  • 2 tablespoons extra virgin olive oil, plus extra to serve
  • 40g butter
  • 1 small red onion, finely chopped
  • 1 1/2 cups (300g) arborio rice
  • 1/2 cup (125ml) white wine
  • 1/3 cup (50g) dried currants
  • 1 cup (80g) grated parmesan, plus extra to serve
  • 1/4 cup (40g) pine nuts, toasted
  • 1/2 cup chopped fresh parsley leaves
  • 1/2 head Treviso radicchio, shredded


  • Step 1
    Bring stock to boil in a medium saucepan, cover with lid and allow to simmer while preparing risotto.
  • Step 2
    Heat oil and butter in a deep frying pan or large casserole. Add onion and cook until translucent. Add rice and stir to coat well in butter mixture. Add wine and currants and cook stirring until wine has evaporated. Add enough hot stock to just cover rice and cook, stirring occasionally until absorbed. Repeat process with remaining stock, for about 25 minutes or until all stock has been absorbed and rice is just tender. Turn off heat.
  • Step 3
    Add parmesan, pine nuts, parsley and Treviso radicchio and mix until all ingredients are well combined. Serve immediately with extra parmesan and a drizzle of extra oil.

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