Radicchio Risotto
Yield: 4 servings
5 cups vegetable broth
3 tablespoons extra virgin olive oil
1 cup finely minced onion
2 medium cloves garlic, minced
1-1/2 cups arborio rice
1/2 teaspoon salt
1/2 cup dry white wine, at room temperature
1 medium-sized head radicchio, finely chopped
1/3 cup grated pecoriino cheese
1/2 cup chopped walnuts, lightly toasted
  1. Place the broth in a medium-large saucepan over medium heat. Bring to a boil, then lower the heat to a simmer.

  2. Meanwhile, heat the oil in a 4-quart casserole over medium heat. Add the onion, and sautŽ for 1-2 minutes, until softened.

  3. Add the garlic, rice, and salt, and stir for 1 minute.

  4. Pour in the wine and cook until it is all absorbed.

  5. Stir in the radicchio, and then start to add the simmering broth 1/2 cup at a time, letting each addition be completely absorbed before adding another 1/2 cup. Reserve 1/4 cup broth to be added at the end. This takes approximately 18 minutes to reach al dente stage.

  6. Add the remaining 1/4 cup of broth and the cheese. Combine well and serve immediately, topped with walnuts.