Rice with radicchio, beetroot, and persimmon pesto

Name: Rice with radicchio, beetroot, and persimmon pesto
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Whole rice 1 ½ cup; Precooked beets 5.3 oz; Apple kaki (persimmon) 2.1 oz; Parmigiano Reggiano PDO cheese in flakes 1.8 oz; Mustard in grains 2 tsp; Thyme to taste; Extra virgin olive oil to taste; Radicchio long 7.1 oz; Precooked beets 1.8 oz; Walnut kernels 0.7 cup; Parmigiano Reggiano PDO cheese to grate 1.8 oz; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4 persone

PRESENTATION

Rice with radicchio, beetroot, and persimmon pesto is a first course that opens the doors to autumn, enriching our table with a fruity touch that will add a pleasant sweet and sour note to brown rice. This unusual and appetizing mix of ingredients, with its captivating amaranth hues, will reveal new horizons of flavor: we have created a creamy pesto based on radicchio and beetroot, with a strong flavor, softened by the sweetness of persimmon, a delicious fruit with firm flesh. The final result will be a gourmet dish, out of the ordinary, tasty, and genuine!

Take advantage of the autumn season to prepare other first courses with radicchio:

Risotto with speck, radicchio, and caciocavallo
Pasta with radicchio, leeks, and bacon
Pasta with radicchio and gorgonzola

INGREDIENTS

Whole rice 1 ½ cup (300 g)

Precooked beets 5.3 oz (150 g)

Apple kaki (persimmon) 2.1 oz (60 g)

Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - in flakes

Mustard 2 tsp (10 g) - in grains

Thyme to taste

Extra virgin olive oil to taste

for the radicchio pesto: Radicchio 7.1 oz (200 g) - long; Precooked beets 1.8 oz (50 g); Walnut kernels 0.7 cup (70 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - to grate; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste

Preparation

How to prepare Rice with radicchio, beetroot, and persimmon pesto

To prepare rice with radicchio, beetroot, and persimmon pesto, start with the pesto: wash, dry, and then roughly cut the radicchio into strips 1, place them in a tall glass 2, add the walnuts 3.

Season with 1.8 oz of Parmigiano Reggiano PDO 4, oil 5, salt, pepper, and the pre-cooked beets 6.

Blend with an immersion blender 7 until you get a homogeneous mixture 8, add a little water if necessary, and store in the refrigerator. Boil the rice for the time indicated on the package 9.

Cut the beetroot into slices 10 and then into cubes 11 of about 1/2 inch. Heat a pan with a drizzle of oil and add the beetroot 12.

Flavor with thyme 13 and sauté over high heat for a few minutes. Finally, with the heat off, add the mustard 14 and a pinch of salt 15.

Mix and set aside 16. In the meantime, drain the rice 17, add a drizzle of oil, mix, and let it cool to room temperature. Once cooled, season it with the radicchio pesto 18.

Also add the beetroot cubes 19 (keeping a few aside for plating) and mix 20. Divide the persimmon in half 21.

Then cut it into pieces 22. Plate and decorate with the beetroot cubes, persimmon, a few thyme leaves, a pinch of pepper, and Parmigiano Reggiano PDO flakes 23. The rice with radicchio, beetroot, and persimmon pesto is ready 24.