Recipe courtesy of Damiano Carrara
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Risotto and Radicchio Tulips
Total:
55 min
Active:
55 min
Yield:
4 servings
Level:
Intermediate
Total:
55 min
Active:
55 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a large nonstick pan, saute the onions in the olive oil. When golden, deglaze with the wine. Add the rice and toast it for a few minutes. Add the chicken broth and continue cooking until al dente.

Stir in the cream, Parmesan, Gorgonzola and radicchio chiffonade.

To plate: Set a scallion on a serving plate. At one end of the scallion, place a radicchio leaf, cup-side down. Fill the leaf with some risotto, sprinkle with bacon and then cover with a second leaf, cup-side up, to form a "tulip." 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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