Risotto With Radicchio

Name: Risotto With Radicchio
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 small onion, chopped; 4 tablespoons unsalted butter; 1 1/2 cups Italian Arborio rice; 1 cup finely chopped raddichio leaves; 1 cup dry light Italian white wine; 4 to 6 cups homemade chicken stock; Coarse salt and freshly ground pepper to taste; 1/4 cup heavy cream; 1/3 to 1/2 cup freshly grated Parmesan cheese

By Moira Hodgson

Total Time: 30 minutes
Rating: 4(13)
Comments: Read comments

Featured in: FOOD; For Family and Special Friends, Risotto

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Ingredients

Yield:4 to 6 servings

1small onion, chopped
4tablespoons unsalted butter
1½cups Italian Arborio rice
1cup finely chopped raddichio leaves
1cup dry light Italian white wine
4 to 6cups homemade chicken stock
Coarse salt and freshly ground pepper to taste
¼cup heavy cream
⅓ to ½cup freshly grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
In a large heavy saucepan or skillet, soften the onion in the butter. Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
Step 2
Add the raddichio leaves, saute for one minute, then pour in the wine. Stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender but firm. If you run out of stock, add warm water instead.
Step 3
Turn off the heat, add cream and season the risotto with salt, pepper and Parmesan cheese to taste. Serve immediately, with more cheese to pass separately at the table.