Radicchio and Red-Wine Rissoto
- 3 1/2 cups low-sodium chicken broth (28 fluid ounces)
- 3 1/2 cups water
- 1 cup finely chopped onion (1 large)
- 3 tablespoons unsalted butter
- 1 Turkish or 1/2 California bay leaf
- 1/2 teaspoon salt
- 1/2 pound radicchio, quartered, cored, and cut crosswise into 1/2-inch slices
- 1 1/2 cups Arborio rice (10 ounces)
- 1 1/2 cups dry red wine
- 1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
- Bring broth and water to a simmer in a 2 1/2- to 3-quart saucepan and keep at a bare simmer.
- Cook onion in butter with bay leaf and salt in a wide 4-quart heavy pot over moderate heat, stirring, until onion is pale golden, about 10 minutes.
- While onion is cooking, cook radicchio in boiling salted water in a 4- to 6-quart pot until just tender, about 3 minutes.
- Drain in a colander and transfer to a bowl of ice and cold water to stop cooking.
- Drain and squeeze dry.
- Add rice to onion and cook, stirring, 2 minutes.
- Add wine and boil, stirring, until most of wine is absorbed, about 5 minutes.
- Stir in 1/2 cup simmering broth mixture and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed.
- Continue cooking risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total (you may have some broth left over).
- Discard bay leaf, then add radicchio and cheese and cook, stirring, until heated through, about 1 minute.
- Add salt and pepper to taste and serve immediately.
chicken broth, water, onion, unsalted butter, turkish, salt, radicchio, arborio rice, red wine
Taken from www.epicurious.com/recipes/food/views/radicchio-and-red-wine-rissoto-230772 (may not work)