RISOTTO WITH ROASTED SHALLOTS, PORTABELLA, RADICCHIO AND PARMESA
This is my favorite risotto recipe, a very earthy, filling dish that works well as a meal itself, but also great as an opening dish or heavy side. Please don't be put off by the ingredients or seemingly lengthy instructions, it is well worth the effort! Please note that the ingredients are key to the total taste of this dish. Try as is before making substitutions, I'm sure you won't be disappointed!
Provided by cylee
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Trim ends of shallots. Peel off outer brown layer and cut in half. Coat with 1T olive oil and sprnkle lightly with salt and pepper.
- Wrap shallots in foil and roast for 65 minutes. Keep wrapped in foil until ready to serve.
- In large saute pan over medium heat, heat remaining oil and butter. Add mushrooms and onions and saute for 2-3 minutes, stirring frequently.
- Add rice and thyme and continue cooking for 4-5 minutes, stirring frequently.
- Carefully add wine (it will steam up when poured into pan!) and simmer to evaporate. Start adding stock in 1/2 cup increments and slowly stir until mostly evaporated.
- Cook until al dente.
- Stir in radicchio and tomatoes.
- Cook for 1-2 minutes more to wilt radicchio slightly.
- Stir in parmesan.
- Serve very hot, harnished with shallots and minced chives.
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Tadas Petraitis
[email protected]This risotto is a great way to sneak some vegetables into your diet. The kids will never know they're eating radicchio!
Brian Mc
[email protected]I'm not a fan of mushrooms, but I really liked them in this risotto. They were cooked perfectly and added a nice earthy flavor.
Rizwan Bettani
[email protected]This risotto is a bit pricey to make, but it's definitely worth it. The ingredients are all high quality and the end result is a delicious and memorable dish.
Syed Zeeshan Haider Shah
[email protected]I'm a big fan of one-pot meals and this risotto is a great example. It's easy to make and cleanup is a breeze.
Shakeel Akhter
[email protected]This risotto is a great way to use up leftover rice. I always have some leftover rice in my fridge and this is a great way to use it up.
Salam Mia
[email protected]I love the creamy texture of this risotto. It's the perfect comfort food.
John Alvarez
[email protected]This risotto is a great way to impress your guests. It's easy to make and always turns out delicious.
Babu Krishna Baraili
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. It was creamy and flavorful, and the roasted shallots and portabella mushrooms were a great addition.
Abdull Azeez
[email protected]This is the best risotto I've ever had. The flavors are amazing and the texture is perfect.
Abdoulie Papis Sanneh
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone loved it!
Ed Schwehm
[email protected]This risotto is a bit time-consuming to make, but it's definitely worth it. The end result is a creamy and flavorful dish that's sure to impress your guests.
Desola Adeoye
[email protected]I'm not a big fan of radicchio, but I really liked it in this risotto. It added a nice bitterness that balanced out the sweetness of the shallots.
Robert ciornila
[email protected]This risotto is a great way to use up leftover vegetables. I had some roasted shallots and portabella mushrooms that I needed to use up and this was the perfect recipe.
Fahad Prodan
[email protected]I love the combination of flavors in this risotto. The roasted shallots are especially good.
Motaz haj
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the result was a delicious and creamy dish.
Eyamin Chowdhury
[email protected]I've made this risotto several times now and it's always a crowd-pleaser. The roasted shallots add a lovely sweetness and the radicchio gives it a nice bitter edge.
Denoven DANIELS
[email protected]This risotto was a hit with my family! The flavors of the roasted shallots, portabella, radicchio, and Parmesan cheese were perfectly balanced. The risotto was creamy and cooked to perfection.