Risotto With Radicchio And Tomatoes

By á-170456

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

Details

Servings 4

Preparation

Step 1

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.