Best 3 Risotto With Radicchio And Tomatoes Recipes

Indulge in a culinary journey with our delightful Risotto with Radicchio and Tomatoes. This exquisite dish combines the vibrant flavors of radicchio, the sweetness of tomatoes, and the creamy richness of Arborio rice. Each bite offers a symphony of textures and tastes, making it a true masterpiece.

Accompany your main course with a refreshing and flavorful Tomato Salad with Feta and Mint. The juicy tomatoes, tangy feta cheese, and aromatic mint create a light and healthy side dish that perfectly complements the richness of the risotto.

For a sweet ending to your meal, try our classic Tiramisu. Layers of espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder create a dessert that is both elegant and irresistible.

These recipes offer a complete and satisfying dining experience, sure to impress your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

RISOTTO WITH RADICCHIO

Risotto With Radicchio image

Provided by Marian Burros

Categories dinner, quick, main course

Time 25m

Yield 2 large servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
4 to 5 cups chicken broth
1/2 cup chopped onion
3/4 pound radicchio
1 cup arborio rice
1/2 cup dry white wine
2 ounces ( 1/2 cup) freshly grated Parmigiano Reggiano
Freshly ground black pepper to taste

Steps:

Heat the oil in a heavy-bottomed pot.
Put the broth on to heat in a separate pot.
Saute the onion in the oil until it takes on a little color.
Meanwhile wash the radicchio and cut off core.
Add the rice to the onion and stir until it is well coated.
Add the wine to rice and onion and stir; let the wine cook away, about 2 minutes, stirring.
Shred the radicchio with a knife.
Add about a cup of simmering chicken broth to rice and cook over high heat, stirring very often until broth has evaporated. Repeat the procedure, this time adding the shredded radicchio. Continue adding broth and stirring, cooking until broth evaporates. You may not need all the broth to cook the rice.
Meanwhile finely grate the cheese.
When rice is tender and there is still enough broth left in the rice to make it slightly runny, add the cheese, stirring well, season with pepper and serve.

Nutrition Facts : @context http, Calories 832, UnsaturatedFat 13 grams, Carbohydrate 114 grams, Fat 22 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 8 grams, Sodium 1206 milligrams, Sugar 12 grams

RISOTTO WITH RADICCHIO

Risotto With Radicchio image

Provided by Moira Hodgson

Categories dinner, one pot, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 small onion, chopped
4 tablespoons unsalted butter
1 1/2 cups Italian Arborio rice
1 cup finely chopped raddichio leaves
1 cup dry light Italian white wine
4 to 6 cups homemade chicken stock
Coarse salt and freshly ground pepper to taste
1/4 cup heavy cream
1/3 to 1/2 cup freshly grated Parmesan cheese

Steps:

In a large heavy saucepan or skillet, soften the onion in the butter. Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
Add the raddichio leaves, saute for one minute, then pour in the wine. Stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender but firm. If you run out of stock, add warm water instead.
Turn off the heat, add cream and season the risotto with salt, pepper and Parmesan cheese to taste. Serve immediately, with more cheese to pass separately at the table.

RADICCHIO RISOTTO

Radicchio Risotto image

Categories Cheese Rice Vegetable Appetizer Valentine's Day Red Wine Winter Bon Appétit

Yield 4 Appetizer Servings

Number Of Ingredients 8

Ingredients

3 1/2 cups (about) canned vegetable broth
1 tablespoon olive oil
1/3 cup chopped shallots
1 large head radicchio, halved, thinly sliced
1 cup arborio rice or medium-grain white rice
1/2 cup dry red wine
1/3 cup freshly grated Parmesan cheese
2 tablespoons (1/4 stick) butter

Steps:

Bring 3 1/2 cups broth to simmer in medium saucepan. Reduce heat to low; keep broth warm. Heat oil in large saucepan over medium-high. Add shallots; sauté until golden, about 3 minutes. Add radicchio; sauté until wilted, about 2 minutes. Add rice; stir 1 minute. Add wine; stir until liquid is absorbed, about 4 minutes. Mix in 1 cup broth. Reduce heat to medium; cook until liquid is absorbed, stirring often. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes. Remove from heat.
Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Spoon into bowls and serve.

Tips:

Use the right rice: Arborio or Carnaroli rice are the best choices for risotto because they hold their shape well and absorb the flavors of the other ingredients.
Toast the rice: This step helps to bring out the nutty flavor of the rice and prevent it from becoming mushy.
Add the liquid gradually: Ladle in the broth or wine a little at a time, stirring constantly. This allows the rice to absorb the liquid evenly and prevents it from becoming too soupy.
Stir frequently: Stirring the risotto helps to keep the rice from sticking to the bottom of the pan and ensures that it cooks evenly.
Add the cheese at the end: Stir in the Parmesan or Asiago cheese just before serving. This will help to create a creamy, flavorful sauce.

Conclusion:

Risotto with radicchio and tomatoes is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover rice, and it can be easily customized to your own taste. With a little practice, you can make perfect risotto at home that will impress your friends and family.