Fresh Risotto Al Radicchio
for 4 side dish servings
- 3 ½ cups Vegetable broth
- 1 tablespoon olive oil
- 0.333 cup shallots (chopped)
- 1 head Radicchio (large) thinly sliced
- 1 cup Arborio rice
- ½ cup dry Red wine
- 0.333 cup Parmesan cheese (freshly grated)
- 2 tablespoons butter
- salt (to taste)
- freshly ground Black pepper (to taste)
In a medium saucepan bring 3 1/2 cups vegetable broth to a simmer. Reduce heat to low to keep broth warm.
Heat oil in a large skillet over medium-high heat. Add chopped shallots and saute until golden brown, about 4 minutes. Add radicchio and saute until wilted, about 2 minutes. Add rice; stirring to coat well. Add wine; stirring until evaporated.
Mix in 1 cup of warm broth. Reduce heat to medium, constantly stirring, cook until liquid is absorbed (about 4 to 5 minutes). Add remaining broth 1/2 cup at a time, allowing broth to absorb before adding the next 1/2 cup. Stir frequently until rice is creamy and tender but firm, about 20 to 25 minutes.
Remove from heat and stir in the cheese and butter. Season with salt and pepper, to taste. Transfer to bowl and serve.