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Credit: Christopher Baker

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Remove the risotto from heat and stir in the Parmesan, remaining salt, and pepper. Cover to keep warm.

  • 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.

  • Spoon the risotto into individual bowls and top with the radicchio and bread crumbs.

Nutrition Facts

739 calories; calories from fat 28%; fat 23g; saturated fat 4g; cholesterol 15mg; sodium 1005mg; carbohydrates 101g; fiber 3g; sugars 3g; protein 22g.
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