Recipe - Risotto With Radicchio (Tuscan)

5 cup Vegetable broth; plus
1 cup Vegetable broth; as needed
4 tablespoon Extravirgin olive oil
1 md Onion; finely chopped
1 One half cup Arborio rice
1 pound Radicchio or 1large; *see
note
Salt
Freshly ground black pepper
One half cup Freshly grated
ParmigianoReggiano

1. Wash, dry, core and julienne the radicchio. Heat the broth in a saucepan
and adjust the heat to keep it simmering.

2. Heat the oil in a large, heavygauge pot. Add the onion and saute over
low heat until soft and translucent, about 5 minutes. Add the rice and stir
until all the kernels are well coated.

3. Add the wine or beer and stir until the rice absorbs all the liquid.

4. Begin adding broth to the rice pot, a few ladles at a time, stirring
occasionally and adding additional broth only when the previous liquid has
been almost completely absorbed. The heat should be low and the rice gently
simmering.

5. Add Three fourths of the radicchio at the halfway mark (after the rice has been
cooking for about 10 minutes and stir to blend. Continue adding broth until
the rice is tender and there is still enough broth to produce a slightly
runny consistency. You may not need to use the extra broth, or all the
broth.

6. Season with salt and pepper, add the cheese and remaining radicchio.
Stir until all ingredients are well blended, and serve immediately in warm
bowls.

SERVES 4, takes about 60 minutes maximum; there's moderate difficulty.
mcPER SERVING 30% cff: 693cals; 23g fat

VARIATIONS: In place of radicchio, try using arugula, mustard greens,
watercress, dandelions, kale, or chard, or a combination. Use young, tender
leaves for julienne.

MAKE AHEAD: not advsided. Although restaurants generally cook risotto to
the halfway point and finish it to order, I feel that the flavor is
definitely affected. However, risotto is quite good reheated in a double
boiler. But not too long because the rice will continue to absorb so add
a little heated liquid as needed.

~

RADICCHIO (Cichorium intybus) is a member of the sunflower family and
native to Italy. There are 3 types. VERONA has short, rubyred leaves and
white ribs and veins; CASTELFRANCO has variegated leaves shaped like the
red Verona but white or pale green speckled with deep red spots; and
TREVISO has slender dark leaves, 3 to 6 inches long attached to a woody
root.

Verona is the most pungent of the three varieties and is recommended for
this recipe; but if Treviso is all you can find, you might want to add a
little extra salt or grated Parmesan to spice up the flavor.

To Buy: Season: May through November. Select only firm, brightly colored
heads with no drying or browning at leaf's edge.

To Prepare: Separate the leaves (unless grilling) and wash under several
changes of water. Proceed as with other leafy vegetables.

"Risotto con Radicchio," from SOLO VERDURA, by Anne Bianchi (Ecco, 1997).
Edited by Pat Hanneman 3/98

Notes: The following risotto is both delicious and colorful, its color
resulting from the julienned ribbons of radicchio added at the last minute.
I have also suggested using pale ale as a substitute for white wine. The
idea was first suggested to me by Slgnora Adua Manfredi of Piano di Mommio,
and I have used it often as a delicious change of pace.AB

Recipe by: SOLO VERDURA, by Anne Bianchi

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 26,
1998