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Ingredients
Risotto with Radicchio
- For the risotto
- 2 shallots
- 50 grams butter
- 125 milliliters dry white wine
- 250 grams Arborio rice (such as Arborio, Ribe, Baldo depending on preference)
- 800 milliliters light Chicken broth
- salt
- freshly ground peppers
- 100 grams grated Parmesan
- 75 grams butter
- 1 sm head Radicchio
Peel shallot and cut into small cubes. Heat 50 grams (approximately 3 tablespoons) butter in a pot until foamy and sauté the shallots until soft. Add the rice and stir, then deglaze with some wine. Pour in the remaining wine and cook until almost completely evaporated while stirring. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Season the risotto with salt and pepper and stir in the grated Parmesan cheese and 2/3 of the remaining butter.
Trim radicchio, rinse, divide into leaves and cut into bite-sized pieces. Heat the rest of the butter in a pan and sear the radicchio briefly. Season with salt and pepper, and fold the radicchio into the risotto just before serving.