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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Milos Subotic
[email protected]I'm not a huge fan of risotto, but I thought I'd give this recipe a try. I was pleasantly surprised! The risotto was creamy and flavorful, and the radicchio added a nice touch of bitterness.
kashmiri kuri
[email protected]This risotto is a great way to impress your friends. It's a relatively easy dish to make, but it looks and tastes like it came from a fancy restaurant.
Sumon Sazzad
[email protected]I love the combination of radicchio and rice. It's a great way to get your daily dose of vegetables.
Sabitri Silwal
[email protected]This recipe is a great way to use up leftover radicchio. It's also a very versatile dish. You can add different vegetables, meats, or cheeses to create your own unique version.
Raja Khan
[email protected]I'm not a huge fan of risotto, but I thought I'd give this recipe a try. I was pleasantly surprised! The risotto was creamy and flavorful, and the radicchio added a nice touch of bitterness.
Sedick Williams
[email protected]This risotto is a great way to impress your friends. It's a relatively easy dish to make, but it looks and tastes like it came from a fancy restaurant.
Sk Sarupsaiful
[email protected]I love the combination of radicchio and rice. It's a great way to get your daily dose of vegetables.
Kumail abbas mehdi
[email protected]This risotto is a great way to use up leftover radicchio. It's also a very versatile dish. You can add different vegetables, meats, or cheeses to create your own unique version.
Damien Dodson
[email protected]I've made this recipe several times now, and it's always a hit. The risotto is always creamy and flavorful, and the radicchio adds a nice pop of color and bitterness.
Bhupinder
[email protected]I'm not a big fan of radicchio, but I thought I'd give this recipe a try. I was pleasantly surprised! The risotto was creamy and flavorful, and the radicchio added a nice touch of bitterness.
omar ben sassi
[email protected]This recipe was a disaster! The risotto was mushy and the radicchio was tough.
R.M Russell
[email protected]The risotto was bland and lacked flavor. I wouldn't recommend this recipe.
Shahzaman Raj
[email protected]I found the recipe to be a bit too complicated. I think there are easier ways to make risotto.
IVAN SHEMO SMURQ
[email protected]The risotto was a little too bitter for my taste, but I think that's just a matter of personal preference.
yosfe molla
[email protected]This risotto was easy to make and very flavorful. I would definitely recommend it.
Nomalanga Ndlovu
[email protected]I love the combination of radicchio and rice. It's a great way to use up leftover rice.
Rajesh Adhikari
[email protected]This recipe is a keeper! I'll definitely be making it again.
Khaled Totyaa
[email protected]Delicious! I used goat cheese instead of Parmesan, and it was perfect.
skeyed
[email protected]I've never cooked with radicchio before, but this recipe made it easy. The risotto turned out creamy and flavorful, and the radicchio added a nice bitterness that balanced out the sweetness of the rice.
mohammad Azadikhah
[email protected]This radicchio risotto was a hit at our dinner party! The flavors were bold and unique, and the dish was beautifully presented.