Risotto With Radicchio And Tomatoes

Risotto With Radicchio And Tomatoes
Risotto With Radicchio And Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    cups water

  • 1 1/2

    cups Arborio rice

  • 2

    tablespoons olive oil

  • 1

    garlic clove chopped

  • 1

    small radicchio head shredded

  • 1

    can Italian plum tomatoes - (14 oz) drained, chopped, and juices reserved

  • 1

    cup whipping cream

  • 1/2

    cup chicken stock (or canned broth)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • Freshly-grated Parmesan cheese

Directions

Bring water to boil in heavy large saucepan over medium-high heat. Add rice and cook until tender but still firm to bite, stirring frequently, about 12 minutes. Drain. (Rice can be prepared 2 days ahead. Cover and chill.) Heat oil in heavy large saucepan over medium heat. Add garlic and saute 30 seconds. Add radicchio and saute until just wilted, about 2 minutes. Stir in tomatoes and their juice and simmer until liquid is slightly reduced, stirring occasionally, about 8 minutes. Add cream and stock and simmer 5 minutes. Stir in rice. Reduce heat and simmer until liquid is absorbed, stirring frequently, about 4 minutes. Season with salt and pepper. Transfer to dish. Serve, passing Parmesan separately. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: