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Category: Pasta
Prep Time: Cook Time: Total Time:
For the radicchio
1 large head radicchio
2 tablespoons extra-virgin olive oil
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup port, or 1/2 cup red wine with 1 tablespoon sugar
Cut the head of radicchio in half lengthwise. Remove and discard the core. Cut each half into thirds, then cut each of these segments in half.
Heat oil in saucepan over medium high heat. Add garlic, radicchio, salt and pepper. Cook, stirring, until the radicchio begins to wilt, about a minute.
Add wine and continue to cook, stirring occasionally, until the wine has evaporated and the radicchio pieces are soft, but retain a bit of texture and bounce, about 8 to 10 minutes. Remove garlic and reserve.
For the risotto
5 cups chicken or vegetable stock (or water)
2 tablespoons extra-virgin olive oil
1 small onion chopped (1/2 cup)
2 cups Arborio rice
1 cup dry red wine
Bring liquid to a boil, reduce heat to barely a boil.
Heat oil in large pot over medium heat, add the onion and cook until it softens, about 11???2 minutes.
Add rice, stirring well to coat the grains and cook for about 1 1/2 minutes, stirring to avoid sticking and ensure that every grain is coated in fat. (This keeps the grains separate while they toast so there's no sticking and the flavor develops well.)
Add the wine and mix well, stirring until the wine has evaporated, the rice has taken on its color and alcohol smell is released, about 1 1/2 minutes.
Add 2 1/2 cups of boiling liquid and cook until rice has absorbed all the liquid, about 7 minutes. Add remaining 2 1/2 cups, continue stirring until rice has absorbed most of the liquid and become a thick, liquidy stew, about another 7 or 8 minutes.
To finish the dish:
1 tablespoon fresh thyme leaves
1/4 teaspoon each salt and pepper
3/4 cup smoked mozarella, diced, about 1/4 pound, for risotto (plus extra for snacking while cooking the risotto)
1/4 cup grated Piave or Parmigiano-Reggiano, plus extra for sprinkling
Add radicchio mixture and thyme to risotto pot and cook stirring constantly until everything is well combined, about 1 minute.
Remove from heat and add salt and pepper and cheeses. Mix well. When serving, sprinkle with more cheese. Serves 4
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RISOTTO ROSSO WITH RED WINE, RADICCHIO AND SMOKED MOZZARELLA
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Category: Pasta
Prep Time: Cook Time: Total Time:
For the radicchio
1 large head radicchio
2 tablespoons extra-virgin olive oil
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup port, or 1/2 cup red wine with 1 tablespoon sugar
Cut the head of radicchio in half lengthwise. Remove and discard the core. Cut each half into thirds, then cut each of these segments in half.
Heat oil in saucepan over medium high heat. Add garlic, radicchio, salt and pepper. Cook, stirring, until the radicchio begins to wilt, about a minute.
Add wine and continue to cook, stirring occasionally, until the wine has evaporated and the radicchio pieces are soft, but retain a bit of texture and bounce, about 8 to 10 minutes. Remove garlic and reserve.
For the risotto
5 cups chicken or vegetable stock (or water)
2 tablespoons extra-virgin olive oil
1 small onion chopped (1/2 cup)
2 cups Arborio rice
1 cup dry red wine
Bring liquid to a boil, reduce heat to barely a boil.
Heat oil in large pot over medium heat, add the onion and cook until it softens, about 11???2 minutes.
Add rice, stirring well to coat the grains and cook for about 1 1/2 minutes, stirring to avoid sticking and ensure that every grain is coated in fat. (This keeps the grains separate while they toast so there's no sticking and the flavor develops well.)
Add the wine and mix well, stirring until the wine has evaporated, the rice has taken on its color and alcohol smell is released, about 1 1/2 minutes.
Add 2 1/2 cups of boiling liquid and cook until rice has absorbed all the liquid, about 7 minutes. Add remaining 2 1/2 cups, continue stirring until rice has absorbed most of the liquid and become a thick, liquidy stew, about another 7 or 8 minutes.
To finish the dish:
1 tablespoon fresh thyme leaves
1/4 teaspoon each salt and pepper
3/4 cup smoked mozarella, diced, about 1/4 pound, for risotto (plus extra for snacking while cooking the risotto)
1/4 cup grated Piave or Parmigiano-Reggiano, plus extra for sprinkling
Add radicchio mixture and thyme to risotto pot and cook stirring constantly until everything is well combined, about 1 minute.
Remove from heat and add salt and pepper and cheeses. Mix well. When serving, sprinkle with more cheese. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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