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Risotto of Radicchio




Source of Recipe


Food & Wine Magazine, 1/88

* Exported from MasterCook *

Risotto of Radicchio

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grains, Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons extra-virgin olive oil
3 tablespoons shallots -- minced
4 cups radicchio -- thinly sliced
1 medium onion -- chopped
2 anchovy fillets -- chopped
1 pound arborio rice -- (2-1/4 cups)
1/4 cup dry white wine
9 cups unsalted chicken stock -- hot
1/4 teaspoon saffron threads -- packed
2 tablespoons unsalted butter
1 cup Parmesan cheese -- freshly grated

In a large saucepan, heat 3 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until softened, about 2 minutes. Add the radicchio. Increase the heat to high and cook, stirring, until the leaves are wilted and almost all the liquid has evaporated, about 3 minutes. Transfer to a plate.

Add the remaining 3 tablespoons oil to the pan. Add the onions and anchovies and cook over moderate heat, stirring occasionally, until the onions are lightly colored, about 4 minutes. Add the rice and cook, stirring, until opaque, about 4 minutes. Stir in the wine, increase the heat to moderately high and cook, stirring, until evaporated.

Add 1 cup of the hot broth and the saffron to the rice. Reduce the heat so that the rice simmers in a lively fashion but does not boil and stick. Stir frequently until the liquid is absorbed. Continue adding hot broth, 3/4 cup at a time, stirring frequently, until the liquid is absorbed. After 30 to 35 minutes, taste the rice; each grain should be firm but no longer chalky in the center. (If you like your rice slightly more tender, add a little more broth and stir until absorbed.) Remove from the heat and stir in the butter. With a spoon, vigorously beat in the Parmesan cheese. Season to taste with salt and pepper and serve immediately on warmed plates.

Source:
"Food & Wine Magazine, 1/88."

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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