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Categories:
low-sodium olive oil red onion radicchio Arborio rice sugar red wine tomatoes Mozzarella cheese parsley Parmesan cheese
Viewed: 61 - Published at: 7 years agoIngredients
- 3 cups low-sodium vegetable broth
- 2 Tbs. olive oil, divided
- 1 medium red onion, chopped (1 cup)
- 2 small heads radicchio, cored and cut into strips (4 cups)
- 1 1/2 cups Arborio rice
- 1 tsp. sugar
- 23 cup dry red wine
- 4 small plum tomatoes, seeded and coarsely chopped
- 4 oz. smoked mozzarella cheese, cut into 1/2-inch cubes
- 1/2 cup chopped fresh parsley
- 1/4 cup grated Asiago or Parmesan cheese
Method
- Place broth and 3 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
- Heat 1 Tbs.
- oil in deep skillet or Dutch oven over medium heat.
- Add onion, and cook 6 minutes, or until golden, stirring often.
- Add radicchio, and cook 4 minutes, or until wilted, stirring often.
- Stir in rice and sugar, and cook 2 minutes, stirring constantly.
- Add wine, and cook 1 to 2 minutes, or until liquid is almost completely absorbed, stirring often.
- Add 1/2 cup hot broth mixture.
- Cook until liquid is almost absorbed, stirring constantly.
- Continue adding broth mixture 1/2 cup at a time, and cook 10 minutes, stirring often and allowing rice to absorb most of liquid before adding more.
- Stir in tomatoes, and cook 2 to 3 minutes more, or until rice is creamy and tomatoes are hot.
- Remove from heat.
- Stir in remaining 1 Tbs.
- oil, mozzarella, parsley, and Asiago cheese.
- Season with salt and pepper.
