Recipe courtesy of David Rocco
Risotto con Radicchio e Vino Rosso
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 771
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 100
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 28
- Sodium
- 1173
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 medium white onion, diced
1 pound Italian rice
2 1/2 cups vegetable broth
1 large head radicchio, chopped
2 1/2 cups red wine
1/2 cup finely grated fresh Parmigiano
Salt and freshly ground black pepper
Directions
- Heat the olive oil with the butter until hot over medium heat, and then cook the onions with some salt and pepper, stirring, until soft.
- Stir in the rice; it will mix and get coated with the oil and become toasted and translucent.
- Start adding your vegetable broth, 1 ladle at a time, stirring so the rice doesn't stick. When that's absorbed, keeping adding more until you are finished with the broth. Stir in the radicchio and cook 1 minute, and then begin ladling in the wine a little at a time until completely absorbed. The risotto will take about 16 to 18 minutes to cook. Remove from the heat, add your Parmigiano and mix well.