RADICCHIO RISOTTO

Radicchio Risotto image

Yield 4 Appetizer Servings

Number Of Ingredients 8

3 1/2 cups (about) canned vegetable broth
1 tablespoon olive oil
1/3 cup chopped shallots
1 large head radicchio, halved, thinly sliced
1 cup arborio rice or medium-grain white rice
1/2 cup dry red wine
1/3 cup freshly grated Parmesan cheese
2 tablespoons (1/4 stick) butter

Steps:

Bring 3 1/2 cups broth to simmer in medium saucepan. Reduce heat to low; keep broth warm. Heat oil in large saucepan over medium-high. Add shallots; sauté until golden, about 3 minutes. Add radicchio; sauté until wilted, about 2 minutes. Add rice; stir 1 minute. Add wine; stir until liquid is absorbed, about 4 minutes. Mix in 1 cup broth. Reduce heat to medium; cook until liquid is absorbed, stirring often. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes. Remove from heat.
Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Spoon into bowls and serve.