Risotto with Radicchio

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Risotto prepared with radicchio and prosciutto.

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Yields4 Servings
Prep Time25 minsCook Time30 minsTotal Time55 mins

Ingredients
 1 ½ cups Arborio rice
 1 radicchio
 6 slices prosciutto or pancetta
 8 oz heavy cream
 ½ cup dry red wine
 2 tbsp butter
 1 onion
 grated parmesan cheese
 salt
 pepper
 crushed red pepper

Directions
1

Chop the radicchio finely

2

Chop the prosciutto

3

Melt the butter in a skillet and add the chopped onion. Saute a few minutes

4

Add chopped prosciutto and cook for 3 minutes

5

Add radicchio , salt and pepper. Cook for 5 minutes

6

Add wine. Continue cooking for 10 minutes

7

Bring a large pot of water to a boil; add salt.

8

Add risotto to boiling water and cook for 10 minutes

9

Drain Risotto, Reserve 2-3 cups of cooking water

10

Add drained risotto to the skillet with the prosciutto and radicchio. Stir over medium heat

11

Add the heavy cream, stirring constantly, until it is almost completely absorbed.

12

TASTE. At this point, check consistency of rice grains. If too hard, continue to cook and stir, adding the hot water from the risotto, ½ cup at a time

13

Each addition of liquid should be almost completely absorbed before adding more

14

Finished consistency: al dente and creamy

15

Sprinkle with grated parmesan and serve immediately.

Ingredients

Ingredients
 1 ½ cups Arborio rice
 1 radicchio
 6 slices prosciutto or pancetta
 8 oz heavy cream
 ½ cup dry red wine
 2 tbsp butter
 1 onion
 grated parmesan cheese
 salt
 pepper
 crushed red pepper

Directions

Directions
1

Chop the radicchio finely

2

Chop the prosciutto

3

Melt the butter in a skillet and add the chopped onion. Saute a few minutes

4

Add chopped prosciutto and cook for 3 minutes

5

Add radicchio , salt and pepper. Cook for 5 minutes

6

Add wine. Continue cooking for 10 minutes

7

Bring a large pot of water to a boil; add salt.

8

Add risotto to boiling water and cook for 10 minutes

9

Drain Risotto, Reserve 2-3 cups of cooking water

10

Add drained risotto to the skillet with the prosciutto and radicchio. Stir over medium heat

11

Add the heavy cream, stirring constantly, until it is almost completely absorbed.

12

TASTE. At this point, check consistency of rice grains. If too hard, continue to cook and stir, adding the hot water from the risotto, ½ cup at a time

13

Each addition of liquid should be almost completely absorbed before adding more

14

Finished consistency: al dente and creamy

15

Sprinkle with grated parmesan and serve immediately.

Risotto with Radicchio