Risotto with Radicchio and Red Wine

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 medium-sized radicchio, finely chopped 1 medium-sized radicchio, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cups (950ml) vegetable or chicken broth 4 cups (950ml) vegetable or chicken broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 4 tablespoons butter 4 tablespoons butter
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the broth over medium heat until simmering.
2. 2.
   In a separate large pan, melt 2 tablespoons of butter over medium heat.
3. 3.
   Add the chopped onion to the pan and sauté until translucent.
4. 4.
   Add the Arborio rice to the pan and stir for a minute to coat the grains with butter.
5. 5.
   Pour in the red wine and cook until it has been absorbed by the rice.
6. 6.
   Begin adding the simmering broth to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
7. 7.
   After about 15 minutes, add the chopped radicchio to the risotto and continue adding broth until the rice is cooked al dente, with a slight bite to it.
8. 8.
   Remove the pan from heat and stir in the remaining butter and grated Parmesan cheese.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Let the risotto rest for a few minutes before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Radicchio — Make sure to choose a fresh and crisp radicchio. Remove any wilted or discolored leaves before chopping.
• Arborio rice — Rinse the rice before cooking to remove excess starch, which will help achieve a creamier texture in the risotto.
• Red wine — Use a good-quality red wine that you would enjoy drinking, as it will greatly impact the flavor of the dish.
• Parmesan cheese — Grate the Parmesan cheese just before adding it to the risotto for the best flavor and texture.
• Butter — Opt for unsalted butter to have better control over the saltiness of the dish.

Tips & Tricks

• Stir the risotto continuously while adding the broth to ensure a creamy consistency.
• Taste the risotto as you go to adjust the seasoning and ensure it is cooked to your desired level of tenderness.
• For a more pronounced flavor, you can add a splash of balsamic vinegar to the risotto just before serving.
• If you prefer a milder taste, you can soak the radicchio in cold water for a few minutes before adding it to the risotto.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Risotto with Radicchio and Red Wine hot, garnished with a sprinkle of grated Parmesan cheese and a few fresh radicchio leaves for an added touch of color. Pair it with a glass of red wine to complement the flavors of the dish.

Presentation advice

Present the risotto in individual bowls or on a large serving platter, allowing the vibrant red color of the radicchio to shine through. Consider adding a drizzle of balsamic reduction or a sprinkle of fresh herbs, such as parsley or thyme, for an elegant finishing touch.