Radicchio And Prosciutto Risotto
serves 4-6
The slightly bitter radicchio goes so well with the creamy, cheesy rice and the salty prosciutto. It also stains the rice red and makes a unique looking dish with the chopped parsley. Try it alongside a firm-textured fish, or roasted or grilled pork.
6 cups low-sodium broth (chicken or vegetable)
1/2 cup finely chopped prosciutto
3 small heads radicchio, washed, dried and cut into ribbons
1 medium onion, diced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1/2 cup finely grated parmesan cheese
1/4 cup finely chopped parsley
prep: 10 minutes
total: 45 minutes
medium saucepan
large sauté pan
large saucepan
grater
1. Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot. Prep the prosciutto, radicchio and onion.
2. In a large sauté pan, heat 2 tablespoons of the butter on medium-high heat. When the butter's foam has subsided, add the prosciutto and stir for 1 minute. Add the radicchio and stir to combine with the prosciutto. Continue cooking, stirring occasionally, until the radicchio has wilted, 8-10 minutes.
3. Meanwhile, combine 1 tablespoon of the butter and the olive oil over medium-high heat in a large saucepan. When the butter and oil are hot, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
4. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice starts to turn tender, about 10 minutes.
5. Stir in the radicchio-prosciutto mixture. Continue adding the broth, letting it absorb each time, until the rice is creamy but al dente, another 10-12 minutes.
6. Stir in the parmesan, parsley and remaining tablespoon of butter, plus black pepper to taste.
2. In a large sauté pan, heat 2 tablespoons of the butter on medium-high heat. When the butter's foam has subsided, add the prosciutto and stir for 1 minute. Add the radicchio and stir to combine with the prosciutto. Continue cooking, stirring occasionally, until the radicchio has wilted, 8-10 minutes.
3. Meanwhile, combine 1 tablespoon of the butter and the olive oil over medium-high heat in a large saucepan. When the butter and oil are hot, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
4. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice starts to turn tender, about 10 minutes.
5. Stir in the radicchio-prosciutto mixture. Continue adding the broth, letting it absorb each time, until the rice is creamy but al dente, another 10-12 minutes.
6. Stir in the parmesan, parsley and remaining tablespoon of butter, plus black pepper to taste.
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