Words and photos by Amanda Callahan of Callywood Farms
This is a meal you would expect on your plate at a nice restaurant, and I want to show you how EASY it is to prepare it at home! We’ve been fortunate with local radicchio recently, and this recipe is a stellar way to let this cool-weather crop shine. While it is mostly commonly known as that cheerful “red and white crunchy stuff” in salad mixes, radicchio is a delightful green and a lovely addition to meals in its own right. Bitter, yes, but with the right counter-flavors, it is exquisite. It’s great roasted or grilled to bring out the sweetness. For this dish, the bitterness pairs perfectly with creamy risotto. It’s a perfect cook-at-home special occasion meal. Treat yourself or your partner to a delicious, locally sourced fancy dish!
To serve: We served this with pork chops – recipe here (pan seared instead of grilled), but you could serve with a big steak, roasted chicken, pan seared trout and even some beautiful mushrooms or tofu for my plant based friends. Check out original recipe that inspired my version for some plant based variations you might find helpful, too!
Ingredients
- 5-6 cups bone broth
- 1 large head of radicchio, sliced thin
- 4 tablespoon butter, divided
- 1 medium onion or 2 shallots, diced small
- 4 cloves of garlic, minced
- Salt and pepper to taste
- 1 ½ cups arborio rice
- 1 cup dry red wine
- 1 teaspoon of fresh thyme and rosemary leaves
- ½ cup freshly grated parmesan cheese
Instructions
– Heat the broth over low heat on a back burner, so that it’s nice and hot to add to your risotto during cooking.
– In a large sauté pan, heat 2 tablespoons of butter over medium-low heat. Add the onions and saute for 5 minutes until translucent. Add garlic and sauté another minute until fragrant. Season with salt and pepper.
– Pour in the rice and toast the rice by stirring around, about 2-3 minutes. The rice grains should be translucent on the outside and still have a white center. Season the rice with salt and pepper.
– Turn the heat to medium-high. Deglaze the pan with the cup of wine, turning the heat down to low after the initial alcohol bubbles off.
– Once the wine has been absorbed, you will start the process of adding broth. Using a ladle, add 2 scoops of broth to the pan and continue stirring to incorporate all the liquid into the rice. If you’re cooking on gas, you can manipulate the heat to keep a constant simmer, increasing when you add stock and decreasing as it simmers, like a dance. When the liquid has been absorbed, add another few more ladles full of broth.
– After 3-4 rounds of broth additions, it’s time to add your radicchio and fresh herbs by folding it into the rice
– Continue adding broth. You will need between 5-6 cups. So, you have to keep your eyes on it. You will know it’s done as the rice will slow it’s absorbency of the broth and the grains become nice and plump. I keep a tasting spoon close by and taste as it gets close (this also helps you keep an eye on salt level, too). Some people prefer more al dente, some like it done well. However, I caution you from overcooking too soon. The rice will become sticky and mushy, so err on the side of undercooking. – When it’s just about done, turn off the heat. Add the cheese, remaining 2 tablespoons of butter, adjust seasonings, and one more ladle full of broth and stir to combine.
