RISOTTO WITH RADICCHIO

Risotto With Radicchio image

Provided by Marian Burros

Time 25m

Yield 2 large servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
4 to 5 cups chicken broth
1/2 cup chopped onion
3/4 pound radicchio
1 cup arborio rice
1/2 cup dry white wine
2 ounces ( 1/2 cup) freshly grated Parmigiano Reggiano
Freshly ground black pepper to taste

Steps:

Heat the oil in a heavy-bottomed pot.
Put the broth on to heat in a separate pot.
Saute the onion in the oil until it takes on a little color.
Meanwhile wash the radicchio and cut off core.
Add the rice to the onion and stir until it is well coated.
Add the wine to rice and onion and stir; let the wine cook away, about 2 minutes, stirring.
Shred the radicchio with a knife.
Add about a cup of simmering chicken broth to rice and cook over high heat, stirring very often until broth has evaporated. Repeat the procedure, this time adding the shredded radicchio. Continue adding broth and stirring, cooking until broth evaporates. You may not need all the broth to cook the rice.
Meanwhile finely grate the cheese.
When rice is tender and there is still enough broth left in the rice to make it slightly runny, add the cheese, stirring well, season with pepper and serve.

Nutrition Facts : @context http, Calories 832, UnsaturatedFat 13 grams, Carbohydrate 114 grams, Fat 22 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 8 grams, Sodium 1206 milligrams, Sugar 12 grams