Red Wine and Radicchio Risotto
A sophisticated, slightly bitter risotto finished with a splash of bold Italian red wine.
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Ingredients
- 1 1/2 cups Arborio or Carnaroli rice
- 1 medium head Radicchio di Treviso or Chioggia, shredded
- 1 cup Dry Italian red wine (Barolo or Chianti)
- 5 cups Vegetable or beef broth, kept warm
- 2 units Shallots, finely minced
- 4 tablespoons Unsalted butter, divided
- 2 tablespoons Extra virgin olive oil
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 1 teaspoon Fresh thyme leaves(optional)
- 1 to taste Salt and freshly ground black pepper
Instructions
- 1
In a large heavy-bottomed pan, heat 2 tablespoons of butter and the olive oil over medium heat.
- 2
Add the minced shallots and sauté until translucent, then add half of the shredded radicchio and cook until wilted.
- 3
Add the rice to the pan and toast for 2-3 minutes, stirring constantly until the edges of the grains are translucent.
- 4
Pour in the red wine and stir continuously until the liquid has been fully absorbed by the rice.
- 5
Begin adding the warm broth one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.
- 6
Halfway through the cooking process (about 10 minutes in), stir in the remaining raw radicchio to provide a contrast in texture.
- 7
Continue adding broth until the rice is al dente and the consistency is creamy, which should take about 18-20 minutes total.
- 8
Remove from heat and vigorously stir in the remaining butter, Parmesan cheese, and thyme; cover and let rest for 2 minutes before serving.
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