Risotto With Radicchio And Tomatoes
- 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
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.