Risotto with Radicchio and Smoked Mozzarella
Risotto with Radicchio and Smoked Mozzarella might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 705 calories, 20g of protein, and 26g of fat each. It is a rather expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. If you have water, salt, mozzarella, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.
Instructions
In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes.
Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. Cook the rice in this way until almost tender, about 20 minutes.
Add the radicchio and parsley and cook until the radicchio and the rice are tender, about 5 minutes more. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water.
Stir the pepper and the butter into the risotto.
Add the mozzarella and stir until it melts into a web.
Wine Recommendation: Here's a risotto that can stand up to red wine. Try an unoaked Barbera d'Alba, a lively and fruity wine whose very light tannins won't accentuate the bitterness of the radicchio.
Recommended wine: Chianti, Trebbiano, Verdicchio
Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.
Mazzei Fonterutoli Chianti Classico
"Lots of meat, berry and plum character on the nose and palate. Full-bodied, with velvety tannins and a long, rich finish. Decadent style that I like. Serious quality for the vintage. No Castello in 2002, so this was upgraded."-Wine SpectatorColor: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.