Thursday, 19 July 2007

(another) recipe for risotto with radicchio

Ingredients for 2 persons:

180-200 gr. of rice for risotto (we eat a lot :D )
2 heads radicchio (in Finland is called punainen salaatti )
1/2 cup finely chopped white onion
1 glass extra virgin olive oil
30 gr. butter
1 lt. vegetable broth
1 full glass red wine
Grated Italian Parmesan


1. In a large non stick pan cook the onions in butter and olive oil until they're translucent being careful not to brown too much them.
2. Meanwhile, wash and slice the radicchio thinly.
3. When the onions are ready add the radicchio and cook them for about 10 minutes or until they are reduced to less than half their original volume. Mixing often.
4. Add the rice and mix well for 3-4 minutes so that the rice changes color and the moisture from the radicchio is absorbed into the rice.
5. Add the wine and continue mixing until it is absorbed.
6. Add about a glass of <> broth and reduce the heat to medium. Mix it frequently.
7. Wait until the rice absorb the broth and then you can...
8. Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. This will take practice since every rice cooks differently.
9. When the rice is almost cooked, it should be a bit more that according to package direction, put the Parmesan and mix. Remove from the stove, cover the pan with the lid and let it stand for 5 minutes.
10. Serve the rice and accompany it with extra Parmesan for the topping.

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