Risotto With Radicchio

0610risotto-radicchio
Photo by Christopher Baker
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 739 calories
    • Calories 28 calories from fat
    • Fat 23 g
    • Sat Fat 4 g
    • Cholesterol 15 mg
    • Sodium 1,005 mg
    • Protein 22 g
    • Carbohydrate 101 g
    • Sugar 3 g
    • Fiber 3 g

Ingredients

  1. Check 3tablespoons unsalted butter
  2. Check 4tablespoons olive oil
  3. Check 1 small yellow onion, finely chopped
  4. Check 3cups Arborio rice
  5. Check 1cup dry white wine
  6. Check 6cups low-sodium chicken broth
  7. Check 1 head radicchio, cut into 12 wedges
  8. Check 1 clove garlic, thinly sliced
  9. Check 2tablespoons fresh oregano (optional)
  10. Check 2tablespoons balsamic vinegar
  11. Check 1 3/4teaspoons kosher salt
  12. Check 1cup (4 ounces) grated Parmesan
  13. Check 1/4teaspoon black pepper
  14. Check 1/4cup dry bread crumbs

Directions

  1. Heat the butter and 1 tablespoon of the oil in a saucepan over medium heat. Add the onion; cook 5 minutes. Add the rice and cook, stirring constantly, 2 minutes.
  2. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until absorbed. Add the broth, ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. This should take about 30 minutes. The rice should be tender but still slightly firm.
  3. Meanwhile, about 5 minutes before the risotto is done, heat 2 tablespoons of the oil in a skillet over medium heat. Add the radicchio and garlic. Cook, stirring occasionally, until the radicchio is browned and slightly wilted, about 5 minutes. Add the oregano (if desired), vinegar, and ¼ teaspoon salt. Transfer to a plate.
  4. Remove the risotto from heat and stir in the Parmesan, remaining salt, and pepper. Cover to keep warm.
  5. Wipe out the skillet, return to medium heat, and heat the remaining oil. Add the bread crumbs and cook until golden brown, 2 to 3 minutes.
  6. Spoon the risotto into individual bowls and top with the radicchio and bread crumbs.