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Categories:Viewed: 37 - Published at: 3 years ago
Ingredients
- 1 tablespoon olive oil
- 4 to 5 cups chicken broth
- 1/2 cup chopped onion
- 3/4 pound radicchio
- 1 cup arborio rice
- 1/2 cup dry white wine
- 2 ounces ( 1/2 cup) freshly grated Parmigiano Reggiano
- Freshly ground black pepper to taste
Method
- Heat the oil in a heavy-bottomed pot.
- Put the broth on to heat in a separate pot.
- Saute the onion in the oil until it takes on a little color.
- Meanwhile wash the radicchio and cut off core.
- Add the rice to the onion and stir until it is well coated.
- Add the wine to rice and onion and stir; let the wine cook away, about 2 minutes, stirring.
- Shred the radicchio with a knife.
- Add about a cup of simmering chicken broth to rice and cook over high heat, stirring very often until broth has evaporated.
- Repeat the procedure, this time adding the shredded radicchio.
- Continue adding broth and stirring, cooking until broth evaporates.
- You may not need all the broth to cook the rice.
- Meanwhile finely grate the cheese.
- When rice is tender and there is still enough broth left in the rice to make it slightly runny, add the cheese, stirring well, season with pepper and serve.
