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RISOTTO

Risotto con radicchio
Venice - Veneto
Preparation - Medium
Serves 4

As with all risottos, the ingredients must be of the best quality.

INGREDIENTS:

• 1 1/2 cups Arborio rice
• 1 cup onion, finely chopped
• 4 T butter, oil or a mixture of the two
• 2 1/2 cups radicchio, washed, dried and finely chopped
• 4 cups chicken broth
• 1/2 cup dry white wine
• 3/4 cup freshly grated Parmesan cheese
• 1 t fresh thyme, finely chopped
• 2 T fresh flat leaf parsley, finely chopped
• salt and freshly ground white pepper to taste

 Saucepan for broth, Heavy saucepan (sauté)

METHOD:

1. In a saucepan, bring the broth to a simmer and keep hot over very low heat.
2. Sauté onion in heated fat in a heavy saucepan over medium heat until translucent.
3. Add the rice, and continue cooking, stirring for 3 minutes until well coated with the fat.
4. Add the wine and simmer, stirring constantly, till absorbed by rice, about 2 minutes.
5. Start adding the stock a cup at a time as per instructions for risotto.
6. When risotto is just about done, add 2 cups of radicchio, the parsley and thyme.
7. Stir; simmer for a further 3 minutes.
8. Taste for seasoning adding salt and pepper to taste, bearing in mind the Parmesan is a little salty.
9. Turn off the heat.
10. Add half the Parmesan, stir, cover and let sit for 3 minutes.
11. Place on a warm serving platter, sprinkling the rest of the radicchio over the rice.
12. Serve.

Pass the rest of the Parmesan at table.

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