Name: Risotto al radicchio rosso (Risotto with red radicchio)
Yield: Serves 6
Cuisine: Italian
Ingredients: 50 g (½ cup) freshly grated Parmesan cheese plus extra for serving; 400 g (14 oz) red radicchio (Trevisano or Chioggia); 1.5 litres (6 cups) vegetable stock; 4 tablespoons olive oil; 250 ml (1 cup) red wine; 1 medium red onion, peeled and finely chopped; 50 g (1¾ oz) butter; 500 g (1 lb 2 oz) risotto rice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Radicchio has a very definite and almost bitter, yet pleasant taste. Mixed with the butter and Parmesan cheese in the risotto, it acquires a mildly sweeter taste. This makes a lovely pale burgundy risotto, and would beautifully precede roast pork, quail or any game.

Ingredients

1.5 litres (6 cups) vegetable stock
400 g (14

Method

Heat the stock in a saucepan on the stovetop. Trim the radicchio of its tough stalk and any tough or damaged outer leaves and discard. Wash the leaves and cut into thin strips.

Heat the olive oil in a separate heavy-bottomed saucepan suitable for making the risotto. Add the onion and sauté on a medium heat until it has softened. Add most of the radicchio, leaving a small handful aside t