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.