Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Virgin olive oil

  2. 1 tablespoon 15ml Spanish onion - cut 1/4" dice (medium)

  3. 1 cup 160g / 5.6oz Arborio rice

  4. 1 cup 237ml Dry red wine

  5. 3 cups 711ml Chicken stock - heated

  6. 1 Radicchio head - cored, and Thinly sliced to yield

  7. 2 cups 1/2 cup 73g / 2.6oz Freshly-grated parmesan cheese

  8. 4 tablespoons 60ml Sweet butter Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 12- by 14-inch skillet, heat olive oil over medium heat. Add onion and cook until soft, about 8 to 10 minutes. Add Arborio rice and stir with wooden spoon until rice is toasted and opaque, about 3 to 4 minutes. Add red wine and continue cooking over medium heat until liquid is absorbed. Add hot chicken stock, 1 ladle at a time, waiting until stock is absorbed each time until rice is cooked and has a creamy texture, about 15 minutes. Stir in radicchio, parmesan cheese and butter and stir until well mixed. Season with salt and pepper and serve immediately. This dish stands on its own as a pasta course but also serves as an excellent side dish for roasted meats. This recipe yields 4 servings.


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