Risotto with Radicchio
This is a wonderful recipe if you can have radicchio. I make this every fall when the radicchio are in season.
2 1/2 cups rice*
2 heads radicchio
1/2 cup finely chopped white onion
1 Tbsp. extra virgin olive oil
5 Tbsp. unsalted butter
about 6-7 cups vegetable broth
1 cup dry white wine
1/2 cup freshly grated Italian Parmesan
1. In a large non stick pan cook the onions in 3 Tbsp. butter and 1 Tbsp. olive oil until they're translucent being careful not to brown them.
2. Meanwhile, wash and slice the radicchio thinly.
3. When the onions are ready add the radicchio and cook them for about 10 to 15 minutes or until they are reduced to less than half their original volume. Mixing often.
4. Add the rice and mix well for 2 or 3 minutes so that the moisture from the radicchio is absorbed into the rice.
5. Add the wine (preferably the wine same white wine that you'll serve) and continue mixing until it is absorbed.
6. Add about 2 cups of hot broth and reduce the heat to medium. Mix it frequently.
7. Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. This will take practice since every rice cooks differently.
8. When the rice is almost cooked, it should be 15-20 minutes according to package direction, mix in 2 Tbsp. Butter and the Parmesan. Remove from the stove, cover the pan with the lid and let it stand for few minutes.
9. Serve the rice and accompany it with extra Parmesan for the topping.
Notes:
2 heads radicchio are about 1 lb. cleaned. Radicchio is a bitter salad so don't be surprised if it seems almost too bitter while cooking. At the end, with the butter and parmesan, the flavor softens considerably.
* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.
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