Radicchio Or Red Endive Risotto Recipes

RADICCHIO OR RED ENDIVE RISOTTO

Steps:

• Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
• Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the radicchio or endive, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

RADICCHIO AND RED-WINE RISSOTO

Steps:

• Bring broth and water to a simmer in a 2 1/2- to 3-quart saucepan and keep at a bare simmer.
• Cook onion in butter with bay leaf and salt in a wide 4-quart heavy pot over moderate heat, stirring, until onion is pale golden, about 10 minutes.
• While onion is cooking, cook radicchio in boiling salted water in a 4- to 6-quart pot until just tender, about 3 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain and squeeze dry.
• Add rice to onion and cook, stirring, 2 minutes. Add wine and boil, stirring, until most of wine is absorbed, about 5 minutes. Stir in 1/2 cup simmering broth mixture and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total (you may have some broth left over). Discard bay leaf, then add radicchio and cheese and cook, stirring, until heated through, about 1 minute. Add salt and pepper to taste and serve immediately.

RISOTTO WITH RADICCHIO

Steps:

• Separate the radicchio leaves, discarding the outer leaves and any that are wilted or damaged. Trim and discard the thick leaf bottoms and tough sections of the central ribs. Slice the leaves in long shreds, about 1/2 inch thick. Heat 8 cups water almost to the boil. Keep it very hot, simmering near the risotto pan.
• Put the olive oil in the saucepan, and set over medium heat. Scatter in the bacon pieces and cook briefly, until the fat renders, then stir in the onions and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are wilted and lightly colored and the bacon is slightly crisped, 8 minutes or so.
• Pour in the rice all at once, raise the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (but not browned). Pour in the wine and cook, stirring continuously, until nearly all the liquid has been absorbed.
• Drop all of the shredded radicchio into the saucepan, and stir in with the rice for a couple of minutes, as the shreds wilt and release liquid. Then ladle in 2 cups of the simmering water and cook, stirring, until the water is almost absorbed, 5 minutes or more. Quickly ladle in another couple of cups of water, add another 1/2 teaspoon salt, and keep stirring, as the rice releases its starches and a thick, creamy suspension starts to form. Again, when the water is almost absorbed-and you can see the bottom of the saucepan as you stir-ladle in another cup or so of water. Continue this process.
• After the risotto has cooked for 15 to 20 minutes and incorporated 6 cups of water, taste for texture and seasoning: add more salt and/or incorporate more hot water as needed. When the risotto is al dente and creamy, turn off the heat. Drop in the butter pieces and stir in vigorously, along with the 1/2 cup of grated cheese.
• Serve without delay, heaping the risotto in warm pasta bowls, and pass more grated cheese at the table.

RADICCHIO RISOTTO

Steps:

• Bring 3 1/2 cups broth to simmer in medium saucepan. Reduce heat to low; keep broth warm. Heat oil in large saucepan over medium-high. Add shallots; sauté until golden, about 3 minutes. Add radicchio; sauté until wilted, about 2 minutes. Add rice; stir 1 minute. Add wine; stir until liquid is absorbed, about 4 minutes. Mix in 1 cup broth. Reduce heat to medium; cook until liquid is absorbed, stirring often. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes. Remove from heat.
• Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Spoon into bowls and serve.