Radicchio Or Red Endive Risotto Recipes

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.

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.

Steps:

• Tear radicchio and endive leaves into bite-size pieces and rinse in a strainer. Shake out all of the water.
• In a large skillet, saute 2 cloves of chopped garlic with about 2 tablespoons of oil. When garlic is beginning to slightly brown, throw in the radicchio and endive. Season with salt and pepper and drizzle with a bit more olive oil. Stir radicchio and endive and cook until softened, about 5 minutes. Stir occasionally to avoid browning too much.
• Meanwhile in a smaller skillet, add remaining chopped garlic clove with a tablespoon of olive oil. As garlic browns, add chickpeas and the 3/4 cup of walnuts. Season with a little salt and pepper and a drop of olive oil and stir. Cook for 3 minutes, until chickpeas are heated through.
• Pour radicchio and endive into a serving bowl. Then pour the chickpea/walnut mixture on top. Serve warm.

Steps:

• Salad: Combine the salad ingredients in a large bowl. Toss.
• Salad Dressing: Combine all the ingredients in a jar fitted with a tight fitting lid. Shake well. Best prepared at least 1 hour in advance. Shake well before pouring. Yield: 1/3 cup.
• Serve salad with dressing on the side.