Radicchio Risotto

Name: Radicchio Risotto
Ingredients: 3 1/2 cups (about) canned vegetable broth; 1 tablespoon olive oil; 1/3 cup chopped shallots; 1 large head radicchio, halved, thinly sliced; 1 cup arborio rice or medium-grain white rice; 1/2 cup dry red wine; 1/3 cup freshly grated Parmesan cheese; 2 tablespoons (1/4 stick) butter

8 ingredients

14 steps

Ingredients

3 1/2 cups (about) canned vegetable broth
1 tablespoon olive oil
1/3 cup chopped shallots
1 large head radicchio, halved, thinly sliced
1 cup arborio rice or medium-grain white rice
1/2 cup dry red wine
1/3 cup freshly grated Parmesan cheese
2 tablespoons (1/4 stick) butter

Directions

1

Bring 3 1/2 cups broth to simmer in medium saucepan.
2

Reduce heat to low; keep broth warm.
3

Heat oil in large saucepan over medium-high.
4

Add shallots; saute until golden, about 3 minutes.
5

Add radicchio; saute until wilted, about 2 minutes.
6

Add rice; stir 1 minute.
7

Add wine; stir until liquid is absorbed, about 4 minutes.
8

Mix in 1 cup broth.
9

Reduce heat to medium; cook until liquid is absorbed, stirring often.
10

Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes.
11

Remove from heat.
12

Add cheese and butter to risotto; stir until melted.
13

Season with salt and pepper.
14

Spoon into bowls and serve.