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 Risotto with treviso red radicchio | Status Approved | | Name |  Risotto with treviso red radicchio | | Category | Italian, Side Dishes, Vegetables | | Serves/Yields | 4 | | Source | guido | | Difficulty | Easy | | Prep. Time | 15 min | | Cook Time | 20 min | | Introduction | | If you have only had Red radicchio in a salad, you really missed a lot. This traditional recipe from Trevisio, is a good sample of how radicchio can be very versatile. | | Ingredients | | 2 heads of red Trevisio radicchio ( be sure to buy heads that are mostly red and less white)
1 1/4 Cup arborio rice
1 medium size onion
4 oz pancetta (you can use bacon for a smoky flavour)
2 oz butter
1 1/2 pint stock (beef stock is better, but you can use vegetable or chicken broth) 1/4 cup white wine
Fresh grated Parmigiamo Reggiano | | Directions | | Step: 1 | Heat the stock on low heat and keep it warm.
Meanwhile, clean radicchio carefully, remove bad leaves, and cut out and discard most of the white core and julienne.
Peel the onion and julienne as well.
Finely dice pancetta.
In a large pot, over medium heat, saute onion, radicchio and pancetta or bacon, until onion is translucent.
Add the rice and toast it for a couple of minutes stirring constantly.
Pour in the wine and let evaporate.
Start adding the stock and keep cooking for 15 to 18 minutes adding the stock in in small quantities to keep the rice moist, stirring frequently. The risotto must have a creamy consitency.
When done, whisk in the rest of butter and parmigiano reggiano. Serve hot.
Suggested wine: Merlot
Note: the key for a good risotto is stirring, strirring and stirirng ... Did I mention stirring? |
Time submitted: Thursday, February 16. 2006 at 15:41:23 Contributed By: guido
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