Smoky Radicchio Risotto Michu Recipes

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.

Steps:

• Cover raisins with warm water and let soak 15 minutes, then drain.
• Bring broth and 3 cups water to a bare simmer in a small saucepan and keep at a bare simmer.
• Cook onion with 1/4 teaspoon salt in oil in a 5-quart heavy pot over medium heat, stirring occasionally, until golden, about 7 minutes.
• Stir in raisins, radicchio, and rice. Cook, stirring, 1 minute. Add wine and simmer briskly, stirring constantly, until absorbed, 1 to 2 minutes.
• Stir in 1/2 cup of simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed.
• Continue cooking and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is al dente and creamy, 18 to 20 minutes. Thin with some of remaining broth if necessary.
• Remove from heat. Stir in cheeses and salt and pepper to taste. Serve immediately.

Steps:

• Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
• Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

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 5 cups stock to simmer in heavy medium saucepan over medium high heat. Reduce heat to low; keep stock hot.
• Heat oil in heavy saucepan over medium heat. Add onion; sauté until soft but not brown, about 5 minutes. Add rice; stir 2 minutes. Add wine; reduce heat to medium low. Simmer until wine is absorbed, stirring constantly, about 1 minute. Add 1 cup of hot stock; simmer until stock is absorbed, stirring often, about 3 minutes. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 20 minutes.
• Mix 1 1/2 cups radicchio into risotto; simmer 3 minutes, stirring often. Remove risotto from heat. Mix in 1/3 cup Parmesan cheese, half and half, parsley and thyme. Season to taste with salt and pepper.
• Transfer risotto to shallow serving bowl. Sprinkle with 1/2 cup radicchio. Serve, passing additional Parmesan.

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.