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The proportions for this recipe assume that you will add racicchio to the entire amount of rice. If you decide to keep some of the risotto plain for any fussier eaters, you may want to reduce the amount of radicchio.
Serves 6
15 minutes preparation
30 minutes cooking time
5-6 cups vegetable stock (or water with 2 bouillon cubes)
1 medium-sized head radicchio
4 tablespoons unsalted butter, divided
1 medium onion, chopped
2 cups Arborio rice
½ cup dry white wine
½ cup freshly grated parmesan, plus more for the table
salt and pepper to taste
Heat the stock in a small saucepan. If you like, reserve a few whole leaves of the radicchio for serving. Slice the remaining radicchio into thin slivers.
In a large pan, melt 3 tablespoons of the butter. Add the onion and sauté until it is translucent and soft, about 7 minutes. Add the rice and stir for a minute or so until it is coated evenly. Pour in the wine and stir until it has been absorbed into the rice. Continue cooking by adding one or two ladlefuls of stock at a time, stirring occasionally. Keep adding the broth until the rice is tender, approximately 15 to 20 minutes. The best way to know when the rice is done is to keep tasting it. It is done when the rice no longer has a crunch in the middle, but when it still retains some texture.
When the risotto is done, stir in the radicchio. Add the remaining tablespoon of butter and the parmesan. Add salt and pepper to taste. Serve immediately and pass additional grated parmesan at the table.