The bitter edge of radicchio is cooked off a bit in this risotto, but the primary flavor does involve the sophisticated slightly bitter flavor one expects in chicories, endives, and radicchio. The optional addition of blue cheese ups the bitter factor, making for a very intense flavor. For less excitement, use marscapone or cream cheese.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 head radicchio (long Treviso or round Chioggia)
- 1 small onion
- 4 cups chicken or vegetable broth
- 3 Tbsp. butter
- 1/2 tsp. salt plus more to taste
- 2 cups aborio rice
- 1 cup dry white wine
- 3/4 cup freshly shredded parmesan cheese
- 1/2 cup marscapone, cream cheese, or crumbled soft, milk blue cheese
- Minced flat-leaf parsley for garnish (optional)
- Freshly ground black pepper for garnish (optional)
Preparation:
- Cut off stem end of radicchio and remove any damaged outer leaves. Halve and thinly slice radicchio and rinse clean. Set aside.
- Peel and finely chop onion. Set aside.
- In a medium saucepan bring broth to a boil. Reduce heat to maintain a gentle simmer.
- In a medium saucepan over medium heat melt butter. Add chopped onion, sprinkle with salt, and cook, stirring occasionally, until tender, about 3 minutes. Add radicchio and cook, stirring occasionally, until wilted and tender, about 5 minutes.
- Add aborio rice and stir to combine thoroughly and to ensure that each grain of rice is coated with butter.
- Add white wine and cook, stirring, until liquid is absorbed. Add 1 cup of the broth and cook, stirring, until liquid is absorbed. Repeat with a second cup of broth. After that batch is absorbed repeat with 1/2 cup amounts until rice is tender, about 25 minutes total. [
- Stir in parmesan cheese, reserving a bit for garnish is you like. Stir in marscapone, cream cheese, or blue cheese.
- Serve risotto immediately, garnishing individual servings with parsley, parmesan, and black pepper as you like.
Makes 4 to 6 servings Radicchio Risotto.
