Red Wine and Radicchio Risotto

Ingredients

• 1.5 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
• 0.5 cup Parmigiano-Reggiano, freshly grated
• 1 teaspoon Fresh thyme leaves(optional)
• 1 to taste Salt and freshly ground black pepper

Instructions

1. 1

   In a large heavy-bottomed pan, heat 2 tablespoons of butter and the olive oil over medium heat.

2. 2

   Add the minced shallots and sauté until translucent, then add half of the shredded radicchio and cook until wilted.

3. 3

   Add the rice to the pan and toast for 2-3 minutes, stirring constantly until the edges of the grains are translucent.

4. 4

   Pour in the red wine and stir continuously until the liquid has been fully absorbed by the rice.

5. 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. 6

   Halfway through the cooking process (about 10 minutes in), stir in the remaining raw radicchio to provide a contrast in texture.

7. 7

   Continue adding broth until the rice is al dente and the consistency is creamy, which should take about 18-20 minutes total.

8. 8

   Remove from heat and vigorously stir in the remaining butter, Parmesan cheese, and thyme; cover and let rest for 2 minutes before serving.