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Fresh Risotto Al Radicchio

Fresh Risotto Al Radicchio
352
calories
Calories
15 min.
Preparation
50 min.
Ready in
easy
Difficulty

Ingredients

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)
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Preparation steps

1
In a medium saucepan bring 3 1/2 cups vegetable broth to a simmer. Reduce heat to low to keep broth warm.
2
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.
3
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.
4
Remove from heat and stir in the cheese and butter. Season with salt and pepper, to taste. Transfer to bowl and serve.