Risotto with radicchio and tomatoes
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
8 | cups | Water |
1½ | cup | Arborio rice |
2 | tablespoons | Olive oil |
1 | Garlic clove; chopped | |
1 | small | Radicchio head; shredded |
1 | 14 ounce can Italian plum tomatoes; drained, chopped, | |
; juices reserved | ||
1 | cup | Whipping cream |
½ | cup | Chicken 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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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