Red Wine Risotto With Radicchio And Asiago

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Spanish onion - cut 1/4" dice (medium)
1 cup	160g / 5.6oz	Arborio rice
1 cup	237ml	Dry red wine
3 cups	711ml	Chicken stock - heated
1		Radicchio head - cored, and
		Thinly sliced to yield 2 cups
1/2 cup	73g / 2.6oz	Freshly-grated parmesan cheese
4 tablespoons	60ml	Sweet butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a 12- by 14-inch skillet, heat olive oil over medium heat. Add onion and cook until soft, about 8 to 10 minutes.

Add Arborio rice and stir with wooden spoon until rice is toasted and opaque, about 3 to 4 minutes. Add red wine and continue cooking over medium heat until liquid is absorbed.

Add hot chicken stock, 1 ladle at a time, waiting until stock is absorbed each time until rice is cooked and has a creamy texture, about 15 minutes. Stir in radicchio, parmesan cheese and butter and stir until well mixed. Season with salt and pepper and serve immediately.

This dish stands on its own as a pasta course but also serves as an excellent side dish for roasted meats.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5660) - from the TV FOOD NETWORK

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