Risotto with Radicchio and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 cups water |
1 1/2 cups arborio rice |
2 tablespoons olive oil |
1 garlic clove, chopped |
1 small radicchio head, shredded |
1 14-ounce can italian plum tomatoes, drained, chopped, juices reserved |
1 cup whipping cream |
1/2 cup chicken stock or canned broth |
freshly grated parmesan cheese |
Directions:
1. Bring water to boil in heavy large saucepan over medium-high heat. Add rice and cook until tender but still firm to bite, stirring frequently, about 12 minutes. Drain. (Rice can be prepared 2 days ahead. Cover and chill.)
2. Heat oil in heavy large saucepan over medium heat. Add garlic and sauté 30 seconds. Add radicchio and sauté until just wilted, about 2 minutes. Stir in tomatoes and their juice and simmer until liquid is slightly reduced, stirring occasionally, about 8 minutes. Add cream and stock and simmer 5 minutes. Stir in rice. Reduce heat and simmer until liquid is absorbed, stirring frequently, about 4 minutes. Season with salt and pepper. Transfer to dish. Serve, passing Parmesan separately.
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