Name: Risotto of Radicchio
Yield: Serves 4 as a main course, 6 to 7 as a first course
Ingredients: 2 tablespoons olive oil; 1 large red onion, diced; ½ teaspoon dried thyme; 4 oil-packed anchovy fillets, chopped; 2 large garlic cloves, minced; 1½ cups Italian rice for risotto; ½ cup fruity dry red wine; About 1 teaspoon kosher salt (omit if broth is salted); About 3½ cups mushroom, meat, or vegetable broth (or a blend); About 1½ cups grated Parmesan cheese; Pepper; 1½ tablespoons balsamic vinegar; About ½ pound Chioggia radicchio

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Lorna Sass, author of several fine books on pressure cooking, reintroduced risotto to my busy life several years ago when she won me over to her speedy method, which not only eliminates tedious stirring but produces grains of a luscious consistency. (To prepare by the traditional method, proceed through step 2, then see Note.)

Because the moisture content of radicchio is high, this earthy-sweet risotto needs less broth than others,