Risotto with Radicchio

Name: Risotto with Radicchio
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters Arborio rice; 2 Tbsps balsamic vinegar; 0 teaspoons black pepper; 59 milliliters dry bread crumbs; 237 milliliters dry white wine; 1 clove garlic, thinly sliced; 2 teaspoons kosher salt; 1 liters low-sodium chicken broth; 4 Tbsps olive oil; 113 grams cup grated Parmesan; 1 head radicchio, cut into 12 wedges; 3 Tbsps unsalted butter; 1 small yellow onion, finely chopped

Risotto with Radicchio might be just the main course you are searching for. This recipe serves 6. One serving contains 677 calories, 20g of protein, and 22g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, balsamic vinegar, kosher salt, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 40 minutes. 1 person found this recipe to be yummy and satisfying.

Instructions

Heat the butter and 1 tablespoon of the oil in a large saucepan over medium heat.

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Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook for 5 minutes.

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Onion

Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low.

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Rice

Add the wine and cook, stirring frequently, until the liquid is absorbed.

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Wine

Add the broth, 1/2 cup at a time, stirring occasionally and waiting until its absorbed before adding more. This should take about 30 minutes. The rice should be tender but still slightly firm. Meanwhile, about 5 minutes before the risotto is done, heat 2 tablespoons of the remaining oil in a large skillet over medium heat.

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Broth

Rice

Cooking Oil

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Frying Pan

Add the radicchio and garlic and cook, stirring occasionally, until the radicchio is browned and slightly wilted, about 5 minutes.

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Radicchio

Garlic

Add the oregano (if using), vinegar, and 1/4 teaspoon of the salt.

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Oregano

Vinegar

Salt

Transfer to a plate.

Remove the risotto from heat and stir in the Parmesan, the remaining salt, and the pepper. Cover to keep warm. Wipe out skillet, return to medium heat, and heat the remaining oil.

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Parmesan