Very few dishes come close to risotto when it comes to comfort food. Risotto with radicchio, and red wine combine to envelop you with decisive flavours that beg for a nice drop and blanket!
Cooked with love by @silviacollocaofficial and made with the Per Domani Nonstick Induction Deep Covered Skillet 28cm.
- 2 tablespoons of extra virgin olive oil
- 1.5 litre good-quality chicken or vegetable stock
- 1 brown onion, finely chopped
- 360 g arborio or carnaroli rice
- 150 ml red wine
- 1/2 head radicchio, sliced
- 30 g butter
- 30 g freshly grated parmigano or grand padano
- 100 g of mascarpone
- Salt flakes and freshly ground black pepper
- Heat 2 tablespoons olive oil in a large heavy-based frying pan over and cook the onion over medium–low heat for 5–6 minutes or until soft and translucent.
- In the meantime, pour the stock into a medium saucepan and bring to a gentle simmer.
- Turn the heat up slightly, add the rice and toss with the onion and oil until the grains are translucent. Pour in the wine and bubble away for 2–3 minutes or until the alcohol has evaporated and the liquid has reduced.
- Reduce the heat to medium–low and start adding the hot stock, a ladleful or two at a time, and waiting until the rice has absorbed the stock before adding more. Stir the rice gently as it’s cooking in the stock, but don’t get too concerned about stirring constantly.
- Halfway through the cooking, add 3/4 of the sliced radicchio. Continue adding the stock and cooking the rice for 16–18 minutes or until the grains are cooked but still have an al dente bite to them.
- Add the butter and parmigiano and season to taste with salt and pepper. Stir vigorously to release the starch and create a creamy texture – what in Italy we call ‘all’ onda’ (like waves).
- Add remaining radicchio, mix in gently. Dollop the mascarpone on top, without mixing it, allowing the residual heat to melt it. Cover the pan with a lid and rest for 2–3 minutes before serving.