Andrew Carmellini's Risotto Rosso with Red Wine, Radicchio, and Smoked Mozzarella

Name: Andrew Carmellini's Risotto Rosso with Red Wine, Radicchio, and Smoked Mozzarella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 1 Tbsp butter; 1 liters homemade chicken broth or low-sodium canned broth; 237 milliliters dry red wine; 59 milliliters extra virgin olive oil, divided; 59 milliliters flat leaf parsley, roughly chopped; 1 Tbsp fresh thyme leaves; 1 medium clove garlic, lightly smashed under flat of knife blade; 4 servings Kosher salt and freshly ground black pepper; 113 grams smoked mozzarella, cut into 1/4-inch dice (about 3/4 cup); 118 milliliters small onion, finely chopped (about; 59 milliliters 1-ounce grated Parmigiano-Reggiano or Piave (about plus more for serving; 118 milliliters port (see note); 1 large head radicchio, outer leaves removed, split in half and cored

The recipe Andrew Carmellini's Risotto Rosso with Red Wine, Radicchio, and Smoked Mozzarellan is ready in approximately 45 minutes and is definitely a spectacular gluten free option for lovers of Mediterranean food. This main course has 753 calories, 18g of protein, and 26g of fat per serving. This recipe serves 4. A mixture of garlic, flat leaf parsley, port, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Cut each half of radicchio into thirds lengthwise, then cut each segment in half crosswise.

Ingredients you will need

Radicchio

Heat 2 tablespoons olive oil in 12-inch heavy-bottomed skillet over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add garlic and radicchio. Season with salt and pepper and cook, stirring frequently, until radicchio has begun to wilt, about 1 minute.

Ingredients you will need

Salt And Pepper

Radicchio

Garlic

Add port, stir to combine and cook, stirring occasionally, until the port has evaporated and the radicchio pieces are soft but retain a little bit of texture and bounce, 8 to 10 minutes.

Ingredients you will need

Radicchio

Port

Remove from heat and set aside. Discard garlic clove.

Ingredients you will need

Whole Garlic Cloves

Bring stock to a simmer in a medium saucepan.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Heat remaining 2 tablespoons oil in a large saucepan or Dutch oven over high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add the onions and sauté until translucent, about 1 minute.

Ingredients you will need

Onion

Add rice and mix with wooden spoon until well-coated in olive oil. Continue to cook until lightly toasted, about 1 1/2 minutes.

Ingredients you will need

Olive Oil

Rice

Equipment you will use

Wooden Spoon

Add one cup of wine. Cook, stirring constantly, until wine is mostly absorbed, 1-2 minutes.

Ingredients you will need

Wine

Add half of stock. Cook, stirring frequently, until stock is mostly absorbed, about 7 minutes.

Ingredients you will need

Stock

Add remaining stock and cook, stirring frequently, until rice is just tender and bound in a creamy, stew-like sauce.

Ingredients you will need

Stew

Stock

Rice

Add the radicchio and thyme. Cook for one minute, stirring constantly, then remove from heat. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Radicchio

Thyme

Add half of smoked mozzarella, the Parmigiano, and butter, and stir well. Fold in parsley and serve immediately, topping each serving with more Parmigiano and smoked mozzarella.

Ingredients you will need

Mozzarella