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RISOTTO WITH RADICCHIO AND BALSAMIC VINEGAR
Risotto al Radicchio Profumato all’Aceto Balsamico |
| 4 servings |
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| INGREDIENTS |
5 C meat or chicken broth (or 1 bouillon cube dissolved in
5 cups of simmering water)
6 T butter
1 medium onion
3/4 lb radicchio, cored and coarsely chopped
2 C arborio or carnaroli rice
2 T aged balsamic vinegar
to taste salt
to taste pepper
freshly-grated Parmesan cheese for the table
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| METHOD |
| Bring the broth or bouillon to a gentle simmer on stove.
Heat 2 tablespoons of butter in a large skillet.
Add half the chopped onion and sauté gently for a couple of minutes as
the onion softens.
Add the radicchio and cook, stirring frequently, until it softens
completely and takes on a deep burgundy color (about 5 minutes)
Set aside.
Heat 2 tablespoons of butter in a large, heavy-bottomed saucepan.
Add the remaining chopped onion and cook over low heat, stirring
frequently, for 3-4 minutes.
Add a touch of broth to the pan as the onions cook.
Increase the flame to medium and add the rice
Stir vigorously with a flat-bottomed wooden spoon for a couple of
minutes to coat and lightly toast the grains.
Add enough broth to just barely cover the rice, then stir until liquid is
almost absorbed.
Continue adding additional broth in small amounts, stirring almost
continuously.
When rice has been cooking a total of 10 minutes, add the cooked
radicchio to the pot and stir well.
Continue adding additional broth and stirring continuously for about
another 8 minutes or until the rice is tender but firm to the bite.
Remove the pot from the flame and stir in the balsamic vinegar and
the last 2 tablespoons of butter.
Correct the seasonings with salt and freshly ground black pepper.
Cover and let the risotto rest for 2 minutes before serving.
Serve with freshly-grated Parmesan. |
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