Yield: 1 servings
|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.
Bon Appetit March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.