Risotto with radicchio and tomatoes

1 servings

Ingredients

QuantityIngredient
8cupsWater
cupArborio rice
2tablespoonsOlive oil
1Garlic clove; chopped
1smallRadicchio head; shredded
114 ounce can Italian plum tomatoes; drained, chopped,
; juices reserved
1cupWhipping cream
½cupChicken stock or canned broth
Freshly grated Parmesan cheese

Directions

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

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Converted by MM_Buster v2.0l.