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Sunday, January 20, 2008

Risotto again ...but with Radicchio and Trebbiano

copyright 2007,2008, Maria Liberati, The Basic Art of Italian Cooking by Maria Liberati
As I am continuing to work on my chapters on risotto (as you have probably guessed with all this mention of risotto) today's favored risotto that we selected to eat for pranzo (lunch) was a radicchio risotto.
Sauteed with radicchio, this risotto has an interesting flavor thanks to the radicchio. It does give the dish a slightly bitter, nutty taste, but the sweet,creamy parmigiano-reggiano cheese added right before serving balances the bitter flavor.

Since I do favor working with white wines in my risottos, I used a Trebbiano D'Abruzzo from a local vineyard here in Abruzzo.
If you'd like to try this delicious but also healthy dish, I am printing the recipe here before it is published.

If you would like to see what a powerhouse of health this vegetable is, here are some great reading sources:
and if you want to know about Trebbiano white wine, go to:

Risotto with Radicchio
(for 2)
*1 tablespoon extra virgin oilive oil
*2 slices finely chopped onion
*1 cup of arborio or carnaroli rice
*4 cups of vegetable broth
*1 cup of dry white wine
*2 tblsps of freshly grated parmigiano cheese
*1 small head of radicchio, washed and pat dry, and cut into thin strips
(optional- 1 tsp of butter added when finished cooking).
Saute in saute pan- olive oil, chopped onion. When onion begins to turn golden, place in rice and toast for a minute, toss around pan with wooden spoon. Place in radicchio, 1 cup of white wine, stir until liquid is absorbed, then place in 1/2 cup of vegetable broth until all liquid is absorbed and add in more broth. Repeat this, consistently stirring with wooden spoon for approx 18 minutes or until rice is 'al dente'. Be sure all liquid is absorbed. Remove from heat.Place in (optional) butter and stir until melted. Place in individual serving dishes, top with freshly grated parmigiano-reggiano cheese and enjoy with a dry white wine.

Buon Appetito..
Ciao for now,
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