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Title: Risotto with Radicchio (Tuscan)
Categories: Italian Info Rice
Yield: 4 Servings
| 5 | c | Vegetable broth -- plus |
| 1 | c | Vegetable broth -- as |
| Needed | ||
| 4 | tb | Extra-virgin olive oil |
| 1 | md | Onion -- finely chopped |
| 1 1/2 | c | Arborio rice |
| 1 | lb | Radicchio or 1-large -- *see |
| Note | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1/2 | c | Freshly grated |
| Parmigiano-reggiano |
1. Wash, dry, core and julienne the radicchio. Heat the broth in a saucepan and adjust the heat to keep it simmering.
2. Heat the oil in a large, heavy-gauge pot. Add the onion and saute over low heat until soft and translucent, about 5 minutes. Add the rice and stir until all the kernels are well coated.
3. Add the wine or beer and stir until the rice absorbs all the liquid.
4. Begin adding broth to the rice pot, a few ladles at a time, stirring occasionally and adding additional broth only when the previous liquid has been almost completely absorbed. The heat should be low and the rice gently simmering.
5. Add 3/4 of the radicchio at the halfway mark (after the rice has been cooking for about 10 minutes and stir to blend. Continue adding broth until the rice is tender and there is still enough broth to produce a slightly runny consistency. You may not need to use the extra broth, or all the broth.
6. Season with salt and pepper, add the cheese and remaining radicchio. Stir until all ingredients are well blended, and serve immediately in warm bowls.
SERVES 4, takes about 60 minutes maximum; there's moderate difficulty. mc-PER SERVING 30% cff693cals; 23g fat
VARIATIONS: In place of radicchio, try using arugula, mustard greens, watercress, dandelions, kale, or chard, or a combination. Use young, tender leaves for julienne.
MAKE AHEAD: not advsided. Although restaurants generally cook risotto to the halfway point and finish it to order, I feel that the flavor is definitely affected. However, risotto is quite good reheated in a double boiler. But not too long because the rice will continue to absorb -- so add a little heated liquid as needed.
Recipe By : SOLO VERDURA, by Anne Bianchi