Risotto and Radicchio Tulips

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 onion, diced
  • 3 tablespoons olive oil
  • 1/4 cup white wine
  • 2 cups Arborio rice
  • 4 cups chicken broth
  • 3 tablespoons heavy cream
  • 1/4 cup grated Parmigiano-Reggiano
  • 4 ounces Gorgonzola cheese, crumbled
  • 1 large head radicchio, 8 leaves separated (for tulip petals), remainder sliced into chiffonade
  • 8 ounces bacon, diced, cooked crispy
  • 4 scallions or chives, for stems
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."

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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