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Red Risotto with Radicchio

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

  • 1/4 cup unsalted butter divided
  • 2 small shallots finely diced
  • 1 tbs. chopped fresh thyme
  • 4 cups thinly sliced radicchio
  • 1 1/2 cups arborio rice
  • 1 1/2 cups cooked Italian beans like Romano
  • 1 3/4 cups dry red wine
  • 3 cups rich chicken stock - can substitute a roasted vegetable stock
  • 1/2 cup Parmigiano Reggiano cheese plus more for topping

Instructions

  1. Melt 2 tbs. butter in a sauce pot over medium-heat.
  2. Add shallots and sauté until soft, about 5 minutes.
  3. 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.
  4. 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.
  5. Add beans and Parmigiano Reggiano cheese to pot and a little more stock if needed. The risotto should be a little soupy.
  6. 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.

Adapted from La Cucina Stagionale