| RADICCHIO RISOTTO |
This gourmet Italian salad vegetable is perfect raw in salads, like the
tri-color Italian salad featuring Belgian endive, radicchio, and arugula,
or grilled with olive oil, lemon, and fresh black pepper, or in recipes like
this risotto.
2 cups risotto
1 head firm, crunchy red radicchio
1 onion
1/4 cup unsalted butter
1/4 cup extra virgin olive oil
1 quart beef broth, hot
Salt and grated Parmesan cheese to taste
Begin by slicing the onion finely and sauté it in the oil and butter.
While it's coloring (don't let it brown), thinly shred the leaves and stalks
of the radicchio, add them to the pot, and cook until they have wilted.
Add three cups hot broth, heat until the pot comes to a boil and add
the risotto. Cook, stirring, and adding more broth as necessary, until
the rice reaches the al dente stage. Just before it does, stir in another
tablespoon of butter and grated cheese to taste (I'd go with 1/2 to 3/4
cup). Stir to amalgamate it all, turn off the heat, let the risotto sit
covered for a minute or two, and serve.
Adapted from www.italianfood.about.com
tri-color Italian salad featuring Belgian endive, radicchio, and arugula,
or grilled with olive oil, lemon, and fresh black pepper, or in recipes like
this risotto.
2 cups risotto
1 head firm, crunchy red radicchio
1 onion
1/4 cup unsalted butter
1/4 cup extra virgin olive oil
1 quart beef broth, hot
Salt and grated Parmesan cheese to taste
Begin by slicing the onion finely and sauté it in the oil and butter.
While it's coloring (don't let it brown), thinly shred the leaves and stalks
of the radicchio, add them to the pot, and cook until they have wilted.
Add three cups hot broth, heat until the pot comes to a boil and add
the risotto. Cook, stirring, and adding more broth as necessary, until
the rice reaches the al dente stage. Just before it does, stir in another
tablespoon of butter and grated cheese to taste (I'd go with 1/2 to 3/4
cup). Stir to amalgamate it all, turn off the heat, let the risotto sit
covered for a minute or two, and serve.
Adapted from www.italianfood.about.com