GRILLED RADICCHIO
Grilling radicchio not only gives it a smoky flavor but it also tames the bitterness it has when raw. This recipe is simple to prepare and would pair nicely with any grilled meat.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegan
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
- Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
- Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 2.7 g, Fat 10.3 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 623.9 mg, Sugar 0.5 g
RISOTTO WITH RADICCHIO
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan or skillet, soften the onion in the butter. Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
- Add the raddichio leaves, saute for one minute, then pour in the wine. Stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender but firm. If you run out of stock, add warm water instead.
- Turn off the heat, add cream and season the risotto with salt, pepper and Parmesan cheese to taste. Serve immediately, with more cheese to pass separately at the table.
RADICCHIO OR RED ENDIVE RISOTTO
I've enjoyed this risotto in the Veneto region of Italy, where it's usually made with a long-leafed radicchio called treviso. Red Belgian endives have a similar bitter flavor. If you use red wine for this your risotto will have a reddish cast.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, appetizer, main course
Time 40m
Yield Serves four to six
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 590 milligrams, Sugar 6 grams
RADICCHIO RISOTTO
Categories Cheese Rice Vegetable Appetizer Valentine's Day Red Wine Winter Bon Appétit
Yield 4 Appetizer Servings
Number Of Ingredients 8
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.
RADICCHIO PASTA
Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente.
- While pasta is cooking, heat oil in a large, straight-sided skillet over medium-high heat. Add garlic, anchovies, and raisins, and cook until fragrant, about 2 minutes. Stir in pine nuts.
- Drain pasta, reserving 1/2 cup pasta water. Add pasta to the pan, and stir to combine. Moisten with pasta water as necessary. Stir in half the pecorino, and season with salt and pepper to taste.
- Divide pasta between 4 plates, and top each with a dollop of ricotta, a handful of radicchio, and a sprinkling of the remaining pecorino.
Nutrition Facts : Calories 608 g, Cholesterol 24 g, Fat 25 g, Fiber 4 g, Protein 19 g
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