RISOTTO AND RADICCHIO TULIPS

Risotto and Radicchio Tulips image

Provided by Damiano Carrara

Time 55m

Yield 4 servings

Number Of Ingredients 11

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1 onion, diced
3 tablespoons olive oil
1/4 cup white wine
2 cups Arborio rice
4 cups chicken broth
3 tablespoons heavy cream
1/4 cup grated Parmigiano-Reggiano
4 ounces Gorgonzola cheese, crumbled
1 large head radicchio, 8 leaves separated (for tulip petals), remainder sliced into chiffonade
8 ounces bacon, diced, cooked crispy
4 scallions or chives, for stems

Steps:

In a large nonstick pan, saute the onions in the olive oil. When golden, deglaze with the wine. Add the rice and toast it for a few minutes. Add the chicken broth and continue cooking until al dente.
Stir in the cream, Parmesan, Gorgonzola and radicchio chiffonade.
To plate: Set a scallion on a serving plate. At one end of the scallion, place a radicchio leaf, cup-side down. Fill the leaf with some risotto, sprinkle with bacon and then cover with a second leaf, cup-side up, to form a "tulip."