Bitter Rice

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, chopped
  • 1 clove garlic, chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup Arborio rice
  • 1/4 teaspoon saffron
  • 1 cup dry white wine
  • 2 1/4 cups low-sodium chicken broth
  • 1 1/2 cups freshly grated Parmesan, plus for serving, optional
  • 1/3 cup dried cranberries
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 small head radicchio, chopped
Directions
  • Place a medium Dutch oven over medium heat. Add the olive oil, shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, until the shallots are soft and fragrant, about 4 minutes. Add the rice and saffron and stir to combine and to coat the rice in the flavorful oil. Toast the rice for 2 minutes, stirring often. Add the white wine to the pan and cook, stirring constantly, until almost all the liquid is absorbed. When the wine is absorbed, reduce the heat to medium-low and begin adding the broth 3/4 cup at a time, stirring often between additions (to release the starches) and waiting until the broth is almost entirely absorbed before incorporating the next addition. This will take about 20 minutes total.

  • When the last addition is almost absorbed but there's still a thick liquid surrounding the rice, stir in the Parmesan, cranberries, butter, radicchio, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until the cheese and butter are melted and the radicchio is wilted. The mixture should still have movement and not be too stiff; add a bit more broth as needed to achieve the desired consistency. Serve with additional grated Parmesan if desired.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Bitter Greens with Poached Egg and Prosciutto Bits

    Recipe courtesy of Michael Chiarello