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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This gets its distinctive pink color from the addition of red wine and radicchio. Ingredients:
3 1/2 cups (about) canned vegetable broth |
1 tablespoon olive oil |
1/3 cup chopped shallots |
1 large head radicchio, halved, thinly sliced |
1 cup arborio rice or medium-grain white rice |
1/2 cup dry red wine |
1/3 cup freshly grated parmesan cheese |
2 tablespoons (1/4 stick) butter |
Directions:
1. 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.
2. Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Spoon into bowls and serve.
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