Risotto con radicchio Venice - Veneto Preparation - Medium Serves 4
INGREDIENTS: 1 1/2 cups Arborio rice 1 cup onion, finely chopped 4 T butter, oil or a mixture of the two 2 1/2 cups radicchio, washed, dried and finely chopped 4 cups chicken broth 1/2 cup dry white wine 3/4 cup freshly grated Parmesan cheese 1 t fresh thyme, finely chopped 2 T fresh flat leaf parsley, finely chopped salt and freshly ground white pepper to taste
METHOD: In a saucepan, bring the broth to a simmer and keep hot over very low heat. Sauté onion in heated fat in a heavy saucepan over medium heat until translucent. Add the rice, and continue cooking, stirring for 3 minutes until well coated with the fat. Add the wine and simmer, stirring constantly, till absorbed by rice, about 2 minutes. Start adding the stock a cup at a time as per instructions for risotto. When risotto is just about done, add 2 cups of radicchio, the parsley and thyme. Stir; simmer for a further 3 minutes. Taste for seasoning adding salt and pepper to taste, bearing in mind the Parmesan is a little salty. Turn off the heat. Add half the Parmesan, stir, cover and let sit for 3 minutes. Place on a warm serving platter, sprinkling the rest of the radicchio over the rice. Serve. Pass the rest of the Parmesan at table.
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