Radicchio And Red Wine Rissoto Food

RISOTTO CON RADICCHIO E VINO ROSSO

Steps:

• Heat the olive oil with the butter until hot over medium heat, and then cook the onions with some salt and pepper, stirring, until soft.
• Stir in the rice; it will mix and get coated with the oil and become toasted and translucent.
• Start adding your vegetable broth, 1 ladle at a time, stirring so the rice doesn't stick. When that's absorbed, keeping adding more until you are finished with the broth. Stir in the radicchio and cook 1 minute, and then begin ladling in the wine a little at a time until completely absorbed. The risotto will take about 16 to 18 minutes to cook. Remove from the heat, add your Parmigiano and mix well.

RADICCHIO RISOTTO

Steps:

• Bring 3 1/2 cups broth to simmer in medium saucepan. Reduce heat to low; keep broth warm. Heat oil in large saucepan over medium-high. Add shallots; sauté until golden, about 3 minutes. Add radicchio; sauté until wilted, about 2 minutes. Add rice; stir 1 minute. Add wine; stir until liquid is absorbed, about 4 minutes. Mix in 1 cup broth. Reduce heat to medium; cook until liquid is absorbed, stirring often. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes. Remove from heat.
• Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Spoon into bowls and serve.

RADICCHIO AND RED-WINE RISSOTO

Steps:

• Bring broth and water to a simmer in a 2 1/2- to 3-quart saucepan and keep at a bare simmer.
• Cook onion in butter with bay leaf and salt in a wide 4-quart heavy pot over moderate heat, stirring, until onion is pale golden, about 10 minutes.
• While onion is cooking, cook radicchio in boiling salted water in a 4- to 6-quart pot until just tender, about 3 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain and squeeze dry.
• Add rice to onion and cook, stirring, 2 minutes. Add wine and boil, stirring, until most of wine is absorbed, about 5 minutes. Stir in 1/2 cup simmering broth mixture and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total (you may have some broth left over). Discard bay leaf, then add radicchio and cheese and cook, stirring, until heated through, about 1 minute. Add salt and pepper to taste and serve immediately.

RED-WINE RISOTTO

Steps:

• In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
• Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
• Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.

RADICCHIO OR RED ENDIVE RISOTTO

Steps:

• Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
• Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the radicchio or endive, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.