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Risotto
with Radicchio
(Risotto con Radicchio)
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- 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, and
contacts beautifully with the risotto.
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- Ingredients:
6 cups chicken broth, heated
4 tbsp unsalted butter - 2 tbsp removed To finish the dish
1 cup finely chopped onion
2 cups arborio rice
1 cup dry white wine
1 cup grated Parmigiano Cheese
1 and 1/2 cups finely shredded radicchio leaves
1/4 cup light cream
2 tablespoons freshly chopped parsley
1/3 cup grated Parmigiano cheese
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Directions:
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Heat the 4 tablespoons of butter in a heavy saucepan.
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Add the onions and cook until they are translucent.
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Add the rice and stir until it is well coated with the butter.
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- Add the white wine and stir continually over medium heat until it is absorbed.
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- Add the radicchio leaves and mix well.
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- Start to add 1/2 cup of hot broth, stirring as it is absorbed.
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- 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.
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- Remove from the heat, add the cream, parsley and the parmesan cheese.
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- Serve, offering additional cheese if desired. Serves 4-6.
That's it!
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