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Risotto con Radicchio

This recipe is by Deborah Mele.

This is what she had to say about this recipe:

"This unique risotto dish goes great with an entree of grilled or roasted meats. Radicchio has a sharp, bitter flavor that is slightly mellowed when cooked. The addition of small amounts of hot broth, and the continual stirring create an unforgettable texture".

Also see article by Deborah Mele on cooking risotto - click here


6 Cups Chicken Broth, Heated
4 Tbsp. Unsalted Butter – 2 Tbsp removed to finish the dish
1/2 Cup Finely Chopped Onion
2 Cups Arborio Rice
1/2 Cup Dry White Wine
1/2 Cup Grated Parmesan Cheese
1 1/2 Cups Finely Shredded Radicchio Leaves
1/4 Cup Light Cream
2 Tablespoons Freshly Chopped Parsley
1/3 Cup Grated Parmesan Cheese


Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Add the radicchio leaves and mix well.

Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.

Remove from the heat, add the cream, parsley and the Parmesan cheese. Serve, offering additional cheese if desired.

Serves 4