Risotto With Radicchio And Tomatoes

Recipe Ingredients

8 cups	1896ml	Water
1 1/2 cups	240g / 8.5oz	Arborio rice
2 tablespoons	30ml	Olive oil
1		Garlic clove - chopped
1		Radicchio head - shredded (small)
1		Italian plum tomatoes - (14 oz) - drained, chopped,
		And juices reserved
1 cup	237ml	Whipping cream
1/2 cup	118ml	Chicken stock
		= (or canned broth)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Freshly-grated Parmesan cheese

Recipe Instructions

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.)

Heat oil in heavy large saucepan over medium heat. Add garlic and saute 30 seconds. Add radicchio and saute 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.

This recipe yields 4 servings.

Source:
Bon Appetit, March 1991

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