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Risotto of radicchio di Treviso




Source of Recipe


The Vegetable Bible


List of Ingredients




1 shallot
1/4 clove garlic
3 tablespoons butter
1 cup risotto rice (arborio or carnaroli is best)
Salt
2/3 cup white wine
2-3/4 cups chicken stock
7 ounces radicchio di Treviso
3/4 cup shaved or grated Parmesan cheese

Recipe



1. Finely dice the shallot and garlic, and saute in 2 tablespoons of the butter until translucent. Add the rice and cook, stirring constantly, until it is translucent. Add a pinch of salt.

2. Pour in the white wine. Cook, uncovered, until the liquid has reduced by half.

3. Simmer, uncovered, for about 15 minutes, stirring frequently and gently, gradually adding enough heated chicken stock just to cover the rice.

4. Add the sliced radicchio and heat briefly. Stir in the grated Parmesan and top with thin shavings of the remaining butter or more Parmesan, if desired.

Makes 4 side servings or 2 entree servings