Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 cups | Water |
| 1½ cup | Arborio rice |
| 2 tablespoons | Olive oil |
| 1 \N | Garlic clove; chopped |
| 1 small | Radicchio head; shredded |
| 1 \N | 14 ounce can Italian plum tomatoes; drained, chopped, |
| \N \N | ; juices reserved |
| 1 cup | Whipping cream |
| ½ cup | Chicken stock or canned broth |
| \N \N | Freshly grated Parmesan cheese |
Bring water to boil in heavy large saucepan over medium-high heat. Add rice and cook until tender but still firm to bite, stirring frequently, about 12 minutes. Drain. (Rice can be prepared 2 days ahead. Cover and chill.) Heat oil in heavy large saucepan over medium heat. Add garlic and saute 30 seconds. Add radicchio and saute until just wilted, about 2 minutes. Stir in tomatoes and their juice and simmer until liquid is slightly reduced, stirring occasionally, about 8 minutes. Add cream and stock and simmer 5 minutes. Stir in rice. Reduce heat and simmer until liquid is absorbed, stirring frequently, about 4 minutes. Season with salt and pepper. Transfer to dish. Serve, passing Parmesan separately.
Serves 4.
Bon Appetit March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.