Radicchio Risotto
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 6 1⁄2 cups vegetable stock
- 6 tablespoons butter
- 1 onion, chopped
- 7 ounces radicchio, cut into strips
- 2 cups risotto rice
- 5 tablespoons white wine
- 2 tablespoons parmesan cheese, freshly grated
- salt
directions
- 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.
- Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter.
- Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has absorbed.
- Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
- When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.
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RECIPE SUBMITTED BY
I am in my late 20s and live in Oklahoma. I am married with no children yet (apart from DH!). I'm fluent in Spanish, and would love to learn more languages. I enjoy cooking, but baking is more my forte.