Recipe courtesy of Damiano Carrara
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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Risotto con Radicchio e Vino Rosso

Recipe courtesy of David Rocco

Raspberry Prosecco Tulip

Recipe courtesy of Giada De Laurentiis

Risotto

Recipe courtesy of Marion Cunningham

Grilled Radicchio

Recipe courtesy of Pete Luckett

Grilled Radicchio

Recipe courtesy of Curtis Aikens

Radicchio Slaw

Recipe courtesy of Michael Chiarello

Grilled Radicchio

Recipe courtesy of David Rocco

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.