RADICCHIO OR RED ENDIVE RISOTTO
I've enjoyed this risotto in the Veneto region of Italy, where it's usually made with a long-leafed radicchio called treviso. Red Belgian endives have a similar bitter flavor. If you use red wine for this your risotto will have a reddish cast.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, appetizer, main course
Time 40m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the radicchio or endive, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 590 milligrams, Sugar 6 grams
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sanam Singh
[email protected]I highly recommend this risotto recipe. It's a delicious and versatile dish that can be enjoyed by people of all ages.
Noman MNoman
[email protected]This risotto is a great way to impress your guests. It's elegant and sophisticated, but it's also easy to make.
Alison Dyall
[email protected]I love the simplicity of this recipe. It's only a few ingredients, but they come together to create a delicious and memorable dish.
Junab Ali
[email protected]This risotto is a great make-ahead meal. I often make it on the weekend and then reheat it for dinner during the week.
Dawn K
[email protected]I'm not a vegetarian, but I love this risotto. It's so flavorful and satisfying, I don't even miss the meat.
Maddy Miller
[email protected]I made this risotto for my husband's birthday dinner, and he loved it. He said it was the best risotto he's ever had.
Kgothatso Boko
[email protected]This risotto is a great way to get your kids to eat their vegetables. My kids love the radicchio, and they always ask for seconds.
Erickson Babel
[email protected]I'm a big fan of radicchio, so I was excited to try this recipe. I wasn't disappointed! The risotto was delicious, and the radicchio added a nice bitterness that I really enjoyed.
RON RON RAUN RAUN
[email protected]This risotto is the perfect comfort food. It's creamy, cheesy, and flavorful. I love to make it on a cold winter night.
tia scott
[email protected]I made this risotto for a dinner party recently, and it was a huge success. Everyone raved about it. I would highly recommend this recipe to anyone who loves risotto.
Void Ps4
[email protected]I've made this risotto several times now, and it's always a hit. My friends and family love it. It's a great dish to serve for a special occasion, or even just for a weeknight dinner.
Paul Chittick
[email protected]This is my new favorite risotto recipe! The radicchio gives it a unique flavor that I love. I also appreciate that this recipe is relatively easy to make. I'm not a very experienced cook, but I was able to make this risotto without any problems.
M Jaylal
[email protected]I'm not a big fan of radicchio, but I decided to give this recipe a try anyway. I'm so glad I did! The risotto was amazing, and the radicchio actually added a really nice flavor. I will definitely be making this again.
Cizil
[email protected]This risotto is a great way to use up leftover radicchio. I had some that was starting to wilt, and this recipe was the perfect way to use it up. The risotto turned out creamy and flavorful, and the radicchio added a nice pop of color.
Nathan Richardson
[email protected]I made this risotto last night and it was absolutely delicious! The combination of flavors was perfect, and the radicchio added a nice bitterness that balanced out the sweetness of the rice. I will definitely be making this again.