Risotto con Radicchio
The more I make risotto, the more I realize it really does benefit from good homemade broth to bring out the best flavor and creamiest texture. Radicchio di Chioggia, the round deep red and variety carried by most supermarkets, works well in this recipe. I happened to have some red endive, too, so I used a mix of both, and was happy with the results.
This recipe is adapted slightly from “Autentico: Cooking Italian, the Authentic Way,” by Rolando Beramendi. In his book, Rolando notes that if you have some pancetta on hand, you can crisp it in a pan and sprinkle it on top of the risotto “for another layer of flavor.”
You’ll see the abbreviation “q.b.” in the ingredients list. It stands for “quanto basta,” a common Italian cooking term that means “as much as needed.”
Makes 4 servings
INGREDIENTS
4 to 5 cups (1 to 1.2 L) homemade chicken or beef broth (I used Brodo di Carne)
1/4 cup (60 ml) extra-virgin olive oil
1 medium white onion, finely chopped
200 g (1 cup) Carnaroli rice
1/2 cup (120 ml) dry red wine
q.b. sea salt and freshly ground black pepper
1 large radicchio or 1/2 large radicchio and 2 small heads red endive
q.b. freshly grated Parmigiano-Reggiano cheese
INSTRUCTIONS
1. In a medium saucepan, bring the broth to a simmer over medium heat.
2. In a Dutch oven, combine the olive oil and onion and sauté over medium heat until the onion is transparent, about 5 minutes. Stir in the rice and toast, stirring regularly, until the rice is translucent and starts crackling (it will sound like popcorn), about 5 minutes.
3. Pour in the wine and cook until evaporated, 3 to 4 minutes. Add a few ladlefuls of stock—about 1 cup—and season with salt and pepper. Stir the rice slowly and cook until most of the broth has been absorbed, about 5 minutes. Continue stirring and adding broth, 1/2 cup at a time, just enough that the broth forms a thin layer over the simmering rice. If the rice begins to stick, turn down the heat. Cook until most of the broth has been absorbed and the rice is almost al dente, 20 to 25 minutes.
4. Stir in the radicchio and cook until the rice is al dente, about 5 minutes more, adding just enough broth to make sure the risotto is all’onda, or wavy. Divide the risotto among warm bowls and top with Parmigiano-Reggiano.
