Risotto con Radicchio e Vino Rosso

TOTAL TIME: 30 min
Prep: 5 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 large head radicchio, chopped
  • 2 1/2 cups red wine
  • 1/2 cup finely grated fresh Parmigiano
  • Salt and freshly ground black pepper
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Directions

Heat the olive oil with the butter until hot over medium heat, and then cook the onions with some salt and pepper, stirring, until soft.

Stir in the rice; it will mix and get coated with the oil and become toasted and translucent.

Start adding your vegetable broth, 1 ladle at a time, stirring so the rice doesn't stick. When that's absorbed, keeping adding more until you are finished with the broth. Stir in the radicchio and cook 1 minute, and then begin ladling in the wine a little at a time until completely absorbed. The risotto will take about 16 to 18 minutes to cook. Remove from the heat, add your Parmigiano and mix well.
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