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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Arborio is a short-grain Italian rice that is one of four varieties typically used for risotto in Italy-the other three are Baldo, Carnaroli and Vialone Nano. Arborio can be found at Italian markets here, and is becoming increasingly available at supermarkets. Ingredients:
5 cups (about) chicken stock or canned low-salt chicken broth |
3 tablespoons extra-virgin olive oil |
1 cup finely chopped onion |
1 1/2 cups arborio rice (about 10 ounces) |
1/2 cups dry white wine |
2 cups finely chopped radicchio |
1/3 cup freshly grated parmesan cheese |
1/4 cup half and half |
3 tablespoons chopped italian parsley |
1 teaspoon chopped fresh thyme |
additional freshly grated parmesan cheese |
Directions:
1. Bring 5 cups stock to simmer in heavy medium saucepan over medium high heat. Reduce heat to low; keep stock hot.
2. 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.
3. 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.
4. Transfer risotto to shallow serving bowl. Sprinkle with 1/2 cup radicchio. Serve, passing additional Parmesan.
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