RADICCHIO OR RED ENDIVE RISOTTO
I've enjoyed this risotto in the Veneto region of Italy, where it's usually made with a long-leafed radicchio called treviso. Red Belgian endives have a similar bitter flavor. If you use red wine for this your risotto will have a reddish cast.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, appetizer, main course
Time 40m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the radicchio or endive, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 590 milligrams, Sugar 6 grams
SHRIMP-AND- RADICCHIO RISOTTO
Provided by Molly O'Neill
Categories dinner, appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. In a bowl, dissolve the salt in 2 cups of water, add the shrimp and soak for 30 minutes. Drain and rinse in cold running water.
- Place the radicchio halves in a pan just large enough to hold them. Put a tablespoon of butter on each half and roast, basting frequently for 40 minutes. Cool; slice thinly.
- Warm the stock in a pot over low heat. With the oil and remaining butter, saute the onion until softened in a large pan. Add the rice to the pan and stir for 2 minutes.
- Add 1/2 cup of the stock and gently stir over medium heat until it is mostly absorbed. Continue with the remaining liquid, adding 1/2 cup at a time as the rice dries, stirring and scraping the rice off the bottom and sides of the pot.
- When 1 cup of the stock remains, add half of it, along with the radicchio; stir 2 minutes. Pour in the remaining stock and stir briefly. Smooth the top of the rice and place the raw shrimp on top. Add the salt and pepper to taste.
- Cover the pot. Over low heat, steam until the shrimp are done, about 5 minutes. Remove the pot from the heat; stir. Serve, adjusting the salt and pepper to taste.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 17 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 827 milligrams, Sugar 4 grams, TransFat 0 grams
RISOTTO WITH RADICCHIO
Provided by Marian Burros
Categories dinner, quick, main course
Time 25m
Yield 2 large servings
Number Of Ingredients 8
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
RISOTTO WITH RADICCHIO
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan or skillet, soften the onion in the butter. Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
- Add the raddichio leaves, saute for one minute, then pour in the wine. Stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender but firm. If you run out of stock, add warm water instead.
- Turn off the heat, add cream and season the risotto with salt, pepper and Parmesan cheese to taste. Serve immediately, with more cheese to pass separately at the table.
RADICCHIO RISOTTO
Categories Cheese Rice Vegetable Appetizer Valentine's Day Red Wine Winter Bon Appétit
Yield 4 Appetizer Servings
Number Of Ingredients 8
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.
RISOTTO WITH RADICCHIO
Categories Leafy Green Rice Appetizer Side Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 11
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.
RISOTTO WITH RADICCHIO
Radicchio trevisano will yield the best risotto with the most authentic Italian flavor, but this recipe will be very good with radicchio grown in the United States, either the small round heads, or heads with long wide leaves. Endive, a distant cousin of the radicchio, will also make a good risotto.
Yield serves 6 or more
Number Of Ingredients 11
Steps:
- Separate the radicchio leaves, discarding the outer leaves and any that are wilted or damaged. Trim and discard the thick leaf bottoms and tough sections of the central ribs. Slice the leaves in long shreds, about 1/2 inch thick. Heat 8 cups water almost to the boil. Keep it very hot, simmering near the risotto pan.
- Put the olive oil in the saucepan, and set over medium heat. Scatter in the bacon pieces and cook briefly, until the fat renders, then stir in the onions and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are wilted and lightly colored and the bacon is slightly crisped, 8 minutes or so.
- Pour in the rice all at once, raise the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (but not browned). Pour in the wine and cook, stirring continuously, until nearly all the liquid has been absorbed.
- Drop all of the shredded radicchio into the saucepan, and stir in with the rice for a couple of minutes, as the shreds wilt and release liquid. Then ladle in 2 cups of the simmering water and cook, stirring, until the water is almost absorbed, 5 minutes or more. Quickly ladle in another couple of cups of water, add another 1/2 teaspoon salt, and keep stirring, as the rice releases its starches and a thick, creamy suspension starts to form. Again, when the water is almost absorbed-and you can see the bottom of the saucepan as you stir-ladle in another cup or so of water. Continue this process.
- After the risotto has cooked for 15 to 20 minutes and incorporated 6 cups of water, taste for texture and seasoning: add more salt and/or incorporate more hot water as needed. When the risotto is al dente and creamy, turn off the heat. Drop in the butter pieces and stir in vigorously, along with the 1/2 cup of grated cheese.
- Serve without delay, heaping the risotto in warm pasta bowls, and pass more grated cheese at the table.
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