Risotto with Grilled Radicchio

Name: Risotto with Grilled Radicchio
Yield: Serves 6 to 8
Ingredients: 3 tablespoons lightly toasted pine nuts (optional); 1 tablespoon finely grated lemon zest; 1 cup freshly grated Parmigiano-Reggiano cheese, plus additional for garnish; 2 cups Arborio or other superfino rice, such as Carnaroli or Vialone Nano; 2 cups Arborio or other superfino rice, such as Carnaroli or Vialone Nano; 2 cups Arborio or other superfino rice, such as Carnaroli or Vialone Nano; 1 tablespoon finely sliced garlic; 5 to 6 cups good-quality Chicken Stock or Vegetable Stock, heated; 5 to 6 cups good-quality Chicken Stock or Vegetable Stock, heated; ½ cup dry white wine; 2 cups Arborio or other superfino rice, such as Carnaroli or Vialone Nano; 1 medium head (8 to 10 ounces) fresh radicchio, quartered; Kosher or sea salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 3 tablespoons unsalted butter; 1 large red onion, finely chopped (about 2 cups); Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Radicchio adds a pleasant little bitter bite to the rich risotto. Grilling it adds a little smokiness and tempers the bitterness a bit. A little finely diced and crisp-cooked pancetta is a nice addition stirred in just before serving.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium head (8 to 10 ounces) fresh radicch

Main course
Gluten-free

Method

Brush or drizzle the olive oil on the radicchio and season lightly with salt and pepper. On a medium-hot grill or in a stove-top grill pan, grill the radicchio until lightly colored and just beginning to soften, 3 to 4 minutes total. You want the radicchio to still have a bit of texture. Cool and slice the radicchio very finely and set aside.

In a large skillet, melt the butter over med