RISOTTO WITH RADICCHIO

Risotto with Radicchio image

Yield Serves 4

Number Of Ingredients 11

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5 cups (about) chicken stock or canned low-salt chicken broth
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
1 1/2 cups arborio rice (about 10 ounces)
1/2 cups dry white wine
2 cups finely chopped radicchio
1/3 cup freshly grated Parmesan cheese
1/4 cup half and half
3 tablespoons chopped Italian parsley
1 teaspoon chopped fresh thyme
Additional freshly grated Parmesan cheese

Steps:

Bring 5 cups stock to simmer in heavy medium saucepan over medium high heat. Reduce heat to low; keep stock hot.
Heat oil in heavy saucepan over medium heat. Add onion; sauté until soft but not brown, about 5 minutes. Add rice; stir 2 minutes. Add wine; reduce heat to medium low. Simmer until wine is absorbed, stirring constantly, about 1 minute. Add 1 cup of hot stock; simmer until stock is absorbed, stirring often, about 3 minutes. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 20 minutes.
Mix 1 1/2 cups radicchio into risotto; simmer 3 minutes, stirring often. Remove risotto from heat. Mix in 1/3 cup Parmesan cheese, half and half, parsley and thyme. Season to taste with salt and pepper.
Transfer risotto to shallow serving bowl. Sprinkle with 1/2 cup radicchio. Serve, passing additional Parmesan.