Try this Risotto with Radicchio (Tuscan) recipe, or contribute your own.

Still searching for what to cook ?

Name: Risotto with Radicchio (Tuscan)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 c Vegetable broth; as needed; 4 tb Extra-Virgin Olive Oil; Salt; 5 c Vegetable broth; plus; 1 1/2 c Arborio rice; Black Pepper freshly ground; 1 lb Radicchio or 1-large; *see; 1 md Onion finely chopped; 1/2 c Freshly grated

Find the most delicious recipes here

INGREDIENTS

1 c Vegetable broth; as needed
4 tb Extra-Virgin Olive Oil
Salt
5 c Vegetable broth; plus
1 1/2 c Arborio rice
Black Pepper ; freshly ground
1 lb Radicchio or 1-large; *see
1 md Onion ; finely chopped
1/2 c Freshly grated

Servings

INSTRUCTIONS

1. Wash, dry, core and julienne the radicchio. Heat the broth in a saucepan and adjust the heat to keep it simmering. 2. Heat the oil in a large, heavy-gauge pot. Add the onion and saute over low heat until soft and translucent, about 5 minutes. Add the rice and stir until all the kernels are well coated. 3. Add the wine or beer and stir until the rice absorbs all the liquid. 4. Begin adding broth to the rice pot, a few ladles at a time, stirring occasionally and adding additional broth only when the previous liquid has been almost completely absorbed. The heat should be low and the rice gently simmering. 5. Add 3/4 of the radicchio at the halfway mark (after the rice has been cooking for about 10 minutes and stir to blend. Continue adding broth until the rice is tender and there is still enough broth to produce a slightly runny consistency. You may not need to use the extra broth, or all the broth. 6. Season with salt and pepper, add the cheese and remaining radicchio. Stir until all ingredients are well blended, and serve immediately in warm bowls. SERVES 4, takes about 60 minutes maximum; theres moderate difficulty. mc-PER SERVING 30% cff: 693cals; 23g fat VARIATIONS: In place of radicchio, try using arugula, mustard greens, watercress, dandelions, kale, or chard, or a combination. Use young, tender leaves for julienne. MAKE AHEAD: not advsided. Although restaurants generally cook risotto to the halfway point and finish it to order, I feel that the flavor is definitely affected. However, risotto is quite good reheated in a double boiler. But not too long because the rice will continue to absorb -- so add a little heated liquid as needed. ~ ---------- RADICCHIO (Cichorium intybus) is a member of the sunflower family and native to Italy. There are 3 types. VERONA has short, ruby-red leaves and white ribs and veins; CASTELFRANCO has variegated leaves shaped like the red Verona but white or pale green speckled with deep red spots; and TREVISO has slender dark leaves, 3 to 6 inches long attached to a woody root. Verona is the most pungent of the three varieties and is recommended for this recipe; but if Treviso is all you can find, you might want to add a little extra salt or grated Parmesan to spice up the flavor. To Buy: Season: May through November. Select only firm, brightly colored heads with no drying or browning at leafs edge. To Prepare: Separate the leaves (unless grilling) and wash under several changes of water. Proceed as with other leafy vegetables. >"Risotto con Radicchio," from SOLO VERDURA, by Anne Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98 Notes: The following risotto is both delicious and colorful, its color resulting from the julienned ribbons of radicchio added at the last minute. I have also suggested using pale ale as a substitute for white wine. The idea was first suggested to me by Slgnora Adua Manfredi of Piano di Mommio, and I have used it often as a delicious change of pace.-AB Recipe by: SOLO VERDURA, by Anne Bianchi Posted to MC-Recipe Digest by KitPATh on Mar 26, 1998

NOTES

Alert editor

Risotto with Radicchio (Tuscan)

1 c Vegetable broth; as needed
4 tb Extra-Virgin Olive Oil
 Salt
5 c Vegetable broth; plus
1 1/2 c Arborio rice
 Black Pepper freshly ground
1 lb Radicchio or 1-large; *see
1 md Onion finely chopped
1/2 c Freshly grated

1. Wash, dry, core and julienne the radicchio. Heat the broth in a saucepan  and adjust the heat to keep it simmering.    2. Heat the oil in a large, heavy-gauge pot. Add the onion and saute over  low heat until soft and translucent, about 5 minutes. Add the rice and stir  until all the kernels are well coated.    3. Add the wine or beer and stir until the rice absorbs all the liquid.    4. Begin adding broth to the rice pot, a few ladles at a time, stirring  occasionally and adding additional broth only when the previous liquid has  been almost completely absorbed. The heat should be low and the rice gently  simmering.    5. Add 3/4 of the radicchio at the halfway mark (after the rice has been  cooking for about 10 minutes and stir to blend. Continue adding broth until  the rice is tender and there is still enough broth to produce a slightly  runny consistency. You may not need to use the extra broth, or all the  broth.    6. Season with salt and pepper, add the cheese and remaining radicchio.  Stir until all ingredients are well blended, and serve immediately in warm  bowls.    SERVES 4, takes about 60 minutes maximum; theres moderate difficulty.  mc-PER SERVING 30% cff: 693cals; 23g fat    VARIATIONS: In place of radicchio, try using arugula, mustard greens,  watercress, dandelions, kale, or chard, or a combination. Use young, tender  leaves for julienne.    MAKE AHEAD: not advsided. Although restaurants generally cook risotto to  the halfway point and finish it to order, I feel that the flavor is  definitely affected. However, risotto is quite good reheated in a double  boiler. But not too long because the rice will continue to absorb -- so add  a little heated liquid as needed.    ~ ----------    RADICCHIO (Cichorium intybus) is a member of the sunflower family and  native to Italy. There are 3 types. VERONA has short, ruby-red leaves and  white ribs and veins; CASTELFRANCO has variegated leaves shaped like the  red Verona but white or pale green speckled with deep red spots; and  TREVISO has slender dark leaves, 3 to 6 inches long attached to a woody  root.    Verona is the most pungent of the three varieties and is recommended for  this recipe; but if Treviso is all you can find, you might want to add a  little extra salt or grated Parmesan to spice up the flavor.    To Buy: Season: May through November. Select only firm, brightly colored  heads with no drying or browning at leafs edge.    To Prepare: Separate the leaves (unless grilling) and wash under several  changes of water. Proceed as with other leafy vegetables.    >"Risotto con Radicchio," from SOLO VERDURA, by Anne Bianchi (Ecco, 1997).  >Edited by Pat Hanneman 3/98    Notes: The following risotto is both delicious and colorful, its color  resulting from the julienned ribbons of radicchio added at the last minute.  I have also suggested using pale ale as a substitute for white wine. The  idea was first suggested to me by Slgnora Adua Manfredi of Piano di Mommio,  and I have used it often as a delicious change of pace.-AB    Recipe by: SOLO VERDURA, by Anne Bianchi    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 26,  1998

Add Photo

bigoven

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (279g)
Recipe Makes: 4 Servings

Calories: 789
Calories from Fat: 490 (62%)

Amt Per Serving		% DV

	Total Fat 54.5g	73 %
	Saturated Fat 7.9g	39 %
	Monounsaturated Fat 26.1g
	Polyunsanturated Fat 18g
Cholesterol 0mg		0 %
Sodium 2mg		0 %
Potassium 105.6mg		3 %
Total Carbohydrate 69.1g		20 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 66.3g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 789

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe