For this recipe I was inspired by the traditional Italian "scallopine". In Italy "scaloppine" are thinly sliced cuts of meat, that are commonly dusted with flour, sautéed and served with a side of vegetables.
Since we are vegans will use Seitan instead of meat and the result will be better of the original recipe with meat!
This recipe remember the flavor of the Italian lands, Radicchio is truly part of the Italian culture. If you come in Italy, you can above taste this vegetable in Veneto region.
This recipe is made with Carnaroli rice that's the best variety for cook "risotti".
The Veneto tradition suggest to use red wine for accompany your risotto!
Dried Porcini mushrooms take on an intense, smoky flavor that fills the room with its rich fragrance. I cooked my special risotto with they, obtaining a great success with my guests. I like to use dried Porcini mushrooms to deepen the flavor of soups, gravies and in sauces for polenta and pasta. usually I prefer to let soaking dried mushrooms throughout the night, changing several times the water and holding the last to cook the stock.