Creamy Radicchio-Infused Rice Dish

Creamy Radicchio-Infused Rice Dish

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Crave a burst of flavor and a dash of health in one dish? This radicchio risotto recipe's got you covered!

Yield: About 6 servings

Difficulty: Easy peasy

Total Cook Time: 1 hour and 30 minutes

📝 Ingredients:

• 1/4 cup plus 2 tablespoons of quality olive oil, extra for drizzling
• 12 ounces of radicchio, quartered, cored, and thinly sliced
• 2 cloves of minced garlic
• A pinch of kosher salt
• 1/4 cup water
• 2 teaspoons of freshly squeezed lemon juice, with more as needed
• Freshly ground black pepper
• 2 quarts of low-sodium chicken or vegetable broth (or 1 cup dried porcini mushrooms and 2 quarts water)
• 1 medium onion, finely chopped
• 2 cups of Arborio or Carnaroli rice
• 1 cup of dry red wine
• 1/4 cup freshly grated Parmesan cheese, with more for serving
• 1/4 cup coarsely chopped fresh Italian parsley leaves

👩‍🍳 Instructions:

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Toss in the radicchio, garlic, and a pinch of salt. Cook until the radicchio is wilted ( about 1 minute). Add the water and cook until it evaporates, tenderizing the radicchio (about 2 minutes more). Sprinkle with lemon juice, and season with additional salt and pepper if needed. Transfer to a heat-resistant bowl; set aside.
2. Place your broth or mushrooms and water in a separate pot over low heat. Keep it at a very low simmer. If you're using dried mushrooms, let them steep for at least 15 minutes, then remove the mushrooms and strain the broth through a fine-mesh strainer into the saucepan, discarding any sediment.
3. Using the same pot, heat the remaining oil over medium heat. Add the onion, season with salt and pepper, and cook until it becomes translucent (about 5 minutes).
4. Add the rice, stir to combine; cook until the rice starts to crackle (1-2 minutes). Pour in the red wine, letting it simmer until all of the liquid is absorbed (around 2-4 minutes). Ladle in the simmering broth, one portion at a time, stirring and allowing each addition to be absorbed before adding more, until the rice is cooked al dente (20-30 minutes). Taste as you go, seasoning with more salt and pepper as needed.
5. When the rice is done, remove from heat, stir in the reserved radicchio, the Parmesan, and parsley. Season with more salt, pepper, Parmesan, and lemon juice as needed. Loosen the risotto with a bit more broth or hot water just before serving, and serve promptly, drizzled with additional olive oil. Enjoy!

🙌 Nutritional Bonus: This radicchio risotto is a healthy dish, containing fiber from radicchio and protein from Parmesan cheese, helping you reach your daily nutritional goals while satisfying your taste buds!

1. This radicchio risotto recipe, with its uncategorized nutritional benefits, yields about 6 servings and is easy to make, providing a burst of flavor and a dash of health in one dish.
2. The ingredients for this dish include 12 ounces of radicchio, 2 quarts of low-sodium chicken or vegetable broth, 2 cups of Arborio or Carnaroli rice, 1 medium onion, 1/4 cup freshly grated Parmesan cheese, 1/4 cup coarsely chopped fresh Italian parsley leaves, and various seasonings like kosher salt, freshly ground black pepper, garlic, lemon juice, and olive oil.
3. The instructions for this risotto involve heating oil in a large pot, sautéing radicchio and garlic, simmering broth in a separate pot, cooking onion until translucent, adding rice and red wine, Simmering them with broth one portion at a time until the rice is cooked al dente, and finally adding the reserved radicchio, Parmesan, and parsley.
4. Credits for this radicchio risotto recipe could go to the chef who transformed an ordinary dish into a nutritious yet flavorful one, balancing taste and nutrition by incorporating fiber from radicchio and protein from Parmesan cheese.

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