Thursday, December 30, 2010
Maria's Risotto with Radicchio...might be a yummy New Year's Eve dinner addition!
Easy and really...I mean really scrumptious.
Why not run down to the market, pick up the simple ingredients and prepare this for that special someone for the New Year?
2 medium heads of red radicchio
(I've seen the little cabbage look-alike heads of radicchio in Ralph's and Whole Foods in the States)
1 1/2 liters of Chicken or vegetable broth (you can make your own fresh broth, but canned broth or bouillon cubes work well, too)
3/4 stick butter or margarine (okay butter, because it tastes better!)
3/4 cup grated Parmigiano cheese
Makes six servings.
-Melt the butter over a low flame in a deep pot
-In a seperate pot bring broth to slow boil and keep warm over a low flame so it doesn't evaporate
-Remove the first layer of radicchio leaves and discard; slice the radicchio (remove and discard the white heart or stem) into fine pieces and sautee in melted butter until limp but not brown
-Add 7 fistfuls of risotto to the sauteed radicchio and blend together (a fistful per person plus one; I stole this techinque from my mother in law!)
-Add one or two ladels of hot broth at a time, constantly mixing the rice ensuring it stays moist; continue mixing, cooking and adding broth a little at a time for about 20 minutes (if needed add more water to the simmering broth)
When rice is cooked and is moist and creamy add the generous helping of grated Parmigiano cheese while the risotto is still bubbling in the pot. Mix well and mangia while it's hot!
Though I prefer reds, I think this dish goes very well with a nice Chardonnay. One of my favorite Italian Chardonnays is from the Jermann winery in Friuli http://www.jermann.it/en/