Instructions:
Bring broth and water to a simmer. In a heavy-bottomed pan, saute onion in olive oil over medium heat until pale gold. Add the radicchio and stir fry until darkened and tender, 3 to 4 minutes. Add rice and stir for 1 to 2 minutes until well coated.Add wine and let evaporate for 1 to 2 minutes. Add nearly all of the broth and water, stir well, cover and simmer for 20 minutes over low heat. Test for doneness, and cook longer if necessary. If rice is too moist, leave uncovered; if too dry, add additional broth. Remove risotto from heat, stir in the cheese and butter (if desired) and season with salt and pepper. Serves 4 to 6.
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