Risotto with radicchio is a very rich and delicious dish that is perfect for the cool spring and fall evenings. Hearty enough to stand on its own as a main course, but also works well with as a unique and delicious side dish.
Ingredients
1/4cupunsalted butterdivided
2small shallotsfinely diced
1tbs.chopped fresh thyme
4cupsthinly sliced radicchio
1 1/2cupsarborio rice
1 1/2cupscooked Italian beanslike Romano
1 3/4cupsdry red wine
3cupsrich chicken stock - can substitute a roasted vegetable stock
1/2cupParmigiano Reggiano cheese plus more for topping
Instructions
Melt 2 tbs. butter in a sauce pot over medium-heat.
Add shallots and sauté until soft, about 5 minutes.
Add thyme and radicchio and sauté until radicchio wilts, add rice and toast until slightly browned. Add wine and simmer until liquid is almost evaporated.
Add chicken stock slowly with a ladle and stir the rice occasionally. Continue adding stock and stirring until rice is almost al dente and starts to become creamy.
Add beans and Parmigiano Reggiano cheese to pot and a little more stock if needed. The risotto should be a little soupy.
Stir in the remaining butter and serve in shallow bowls with more Parmigiano Reggiano cheese.
Recipe Notes
A little sautéed diced pancetta is also delicious in this dish. Cook it and remove prior to adding the shallot. Top the finished dish with the pancetta and cheese.