Mushroom and Radicchio Risotto

Name: Mushroom and Radicchio Risotto
Cuisine: Italian
Ingredients: 6 cups (1.5 L) low-sodium chicken broth, or vegetable broth; 6 cups (1.5 L) low-sodium chicken broth, or vegetable broth; 3 tablespoons (45 ml) extra-virgin olive oil, divided; 1 pound (454 g) cremini mushrooms, sliced; Kosher salt; Freshly ground black pepper; 1 shallot, finely chopped; 1½ cups (300 g) carnaroli, arborio, or vialone nano rice; 1½ cups (300 g) carnaroli, arborio, or vialone nano rice; 1½ cups (300 g) carnaroli, arborio, or vialone nano rice; ½ cup (120 ml) dry white wine; 1 small head (about 6 ounces, or 170 g) radicchio, cored, quartered, and cut crosswise into ½-inch (1 cm)-wide strips (about 3 cups); ½ cup (28 g) packed fresh finely grated Pecorino Romano cheese, plus more for serving; 1 tablespoon (14 g) unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mediterranean Every Day

By Sheela Prakash

Published 2020

About

Wilted leaves of radicchio lend a pale-purple hue to this nourishing cold-weather risotto. Earthy mushrooms hold their own next to the leaves’ natural bitterness, though stirring the radicchio into the bubbling pan of risotto and smothering it in salty, pungent Pecorino most definitely allows it to mellow.

Ingredients

6 cups (1.5 L) low-sodium chicken broth, or vegetable broth
3 tablespoons (

Europe
Italy
Main course
Vegetarian
Gluten-free

Method

Place the broth in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and keep warm.

Heat 2 tablespoons (30 ml) of olive oil in a large, high-sided sauté pan or Dut