Risotto col Radicchio Rosso

Name: Risotto col Radicchio Rosso (Risotto with Radicchio)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: Black pepper in a grinder; ⅔ cup freshly grated parmigiano-reggiano (Parmesan); Salt; ½ cup dry white wine; ⅔ cup freshly grated parmigiano-reggiano (Parmesan); 5 cups Homemade Meat Broth, or 2 bouillon cubes dissolved in 5 cups water, or ¾ cup canned meat broth diluted with 4¼ cups water; 1½ cups Italian Arborio rice; 5 cups Homemade Meat Broth, or 2 bouillon cubes dissolved in 5 cups water, or ¾ cup canned meat broth diluted with 4¼ cups water; 5 cups Homemade Meat Broth, or 2 bouillon cubes dissolved in 5 cups water, or ¾ cup canned meat broth diluted with 4¼ cups water; 1 pound radicchio (red Italian chicory); 1 pound radicchio (red Italian chicory); 5 tablespoons butter; 1 tablespoon vegetable oil; 5 cups Homemade Meat Broth, or 2 bouillon cubes dissolved in 5 cups water, or ¾ cup canned meat broth diluted with 4¼ cups water; ½ cup chopped onion

Risotto with Radicchio

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

One of the best uses to which one can put radicchio, the intriguingly bitter red Italian lettuce, is to make a risotto. Radicchio dissolves almost totally to fuse creamily with the rice, and its original bitterness is rephrased by the cooking to emerge with a softer, gentler accent. Be prepared for a transformation in color: The raw red turns to a subdued, elegant black.

Ingredients

Europe
Italy
Starter
Main course
Gluten-free
Mediterranean

Ingredients

Method