Photograph of the finished Risotto al radicchio

Italy · Cơm risotto radicchio vang đỏ

Risotto al radicchio

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Arborio rice Arborio rice 1.3 lb
  • Photograph of Radicchio Radicchio 1.6 lb
  • Photograph of Shallots Shallots 1.6
  • Photograph of Red wine Red wine 1 ⅔ cups
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 9.9 oz
  • Photograph of Vegetable broth Vegetable broth 11 ¾ cups
  • Photograph of Gorgonzola cheese Gorgonzola cheese 7.1 oz
  • Photograph of Walnut Walnut 4.9 oz
  • Photograph of Olive oil Olive oil ½ cup

Method

  1. 1 Cut the radicchio into strips and divide them into two parts; sauté one part first and add the other part at the end.
  2. 2 Sauté half of the radicchio with red onion for 8 minutes to mellow the bitterness.
  3. 3 Roast the rice in oil for 3 minutes, then pour in the red wine and simmer until completely reduced.
  4. 4 Red wine dyes the rice grains a purplish-pink color; using white wine would cause the dish to lose its distinctive color.
  5. 5 Add broth ladleful by ladleful and stir continuously for 18 minutes until the rice grains are cooked through.
  6. 6 Mix in the remaining half of the radicchio at the end, then beat the butter, Parmigiano, and Gorgonzola separately.

With an appliance

  • Microwave 42 min

    Replace step 5: add rice, the reduced wine, and broth to a wide bowl, microwave at 800 W for 16 minutes, stirring and adding hot water every 4 minutes; reduce to about 2 minutes, no need to stir constantly, but the grains will still be cooked through, the sauce will be slightly less creamy than the original recipe. Step 6 keeps the mixing of fresh radicchio and the cheese whipping at room temperature.

Start cooking