Total Time
30mins
Prep 30 mins
Cook 0 mins

Found online; posted for safekeeping and ZWT 4. Originally from The Silver Spoon. Time is an estimate.

Ingredients Nutrition

Directions

  1. Bring the stock to a boil. Meanwhile, melt half the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes.
  2. Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter.
  3. Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has absorbed.
  4. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
  5. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.

Reviews

(1)
Most Helpful

This risotto is so simple and delicious! I never thought that radicchio can be used in a risotto. Add a glas of fine white wine and you got yourself a perfect week-day dinner.

Swiss Miss May 23, 2010

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