Risotto with Radicchio and Tomatoes

• 8 cups water
• 1 1/2 cups Arborio rice
• 2 tablespoons olive oil
• 1 garlic clove, chopped
• 1 small radicchio head, shredded
• 1 14-ounce can Italian plum tomatoes, drained, chopped, juices reserved
• 1 cup whipping cream
• 1/2 cup chicken stock or canned broth
• Freshly grated Parmesan cheese

1. Bring water to boil in heavy large saucepan over medium-high heat.
2. Add rice and cook until tender but still firm to bite, stirring frequently, about 12 minutes.
3. Drain.
4. (Rice can be prepared 2 days ahead.
5. Cover and chill.)
6. Heat oil in heavy large saucepan over medium heat.
7. Add garlic and saute 30 seconds.
8. Add radicchio and saute until just wilted, about 2 minutes.
9. Stir in tomatoes and their juice and simmer until liquid is slightly reduced, stirring occasionally, about 8 minutes.
10. Add cream and stock and simmer 5 minutes.
11. Stir in rice.
12. Reduce heat and simmer until liquid is absorbed, stirring frequently, about 4 minutes.
13. Season with salt and pepper.
14. Transfer to dish.
15. Serve, passing Parmesan separately.

water, arborio rice, olive oil, garlic, radicchio head, italian plum tomatoes, whipping cream, chicken stock, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/risotto-with-radicchio-and-tomatoes-1464 (may not work)