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Categories:
chicken extra-virgin olive oil onion Arborio rice white wine radicchio Parmesan cheese Italian parsley thyme Parmesan cheese
Viewed: 37 - Published at: 5 years agoIngredients
- 5 cups (about) chicken stock or canned low-salt chicken broth
- 3 tablespoons extra-virgin olive oil
- 1 cup finely chopped onion
- 1 1/2 cups arborio rice (about 10 ounces)
- 1/2 cups dry white wine
- 2 cups finely chopped radicchio
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup half and half
- 3 tablespoons chopped Italian parsley
- 1 teaspoon chopped fresh thyme
- Additional freshly grated Parmesan cheese
Method
- Bring 5 cups stock to simmer in heavy medium saucepan over medium high heat.
- Reduce heat to low; keep stock hot.
- Heat oil in heavy saucepan over medium heat.
- Add onion; saute until soft but not brown, about 5 minutes.
- Add rice; stir 2 minutes.
- Add wine; reduce heat to medium low.
- Simmer until wine is absorbed, stirring constantly, about 1 minute.
- Add 1 cup of hot stock; simmer until stock is absorbed, stirring often, about 3 minutes.
- Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 20 minutes.
- Mix 1 1/2 cups radicchio into risotto; simmer 3 minutes, stirring often.
- Remove risotto from heat.
- Mix in 1/3 cup Parmesan cheese, half and half, parsley and thyme.
- Season to taste with salt and pepper.
- Transfer risotto to shallow serving bowl.
- Sprinkle with 1/2 cup radicchio.
- Serve, passing additional Parmesan.
