Radicchio Risotto

🛒 Ingredients

• Arborio rice 80 g · 288 kcal
• Radicchio (trimmed) 63 g · 14 kcal
• Shallot 18 g · 6 kcal
• Garlic 3 g · 4 kcal
• Unsalted butter 8 g · 54 kcal
• Olive oil 4 g · 31 kcal
• Dry red wine 25 g · 20 kcal
• Vegetable broth (warm) 250 g · 8 kcal
• Parmigiano Reggiano (grated) 13 g · 49 kcal

👨‍🍳 Instructions

1. Finely chop the shallot and garlic; thinly slice the radicchio, discarding the tough core.
2. In a heavy-bottomed pan, sauté shallot and garlic in olive oil and half of the butter over medium heat until softened.
3. Add the sliced radicchio and cook for 3-5 minutes until it wilts and slightly softens, then stir in the Arborio rice.
4. Toast the rice for 1-2 minutes until the edges are translucent, then pour in the red wine.
5. Stir continuously until the wine has almost completely evaporated, then begin adding the warm vegetable broth, one ladleful at a time.
6. Continue adding broth and stirring until it's absorbed before adding more, for about 18-20 minutes, until the rice is al dente.
7. Once the rice is cooked al dente and the risotto is creamy, remove from heat and stir in the remaining butter and grated Parmigiano Reggiano.
8. Season with salt and freshly ground black pepper to taste. Serve immediately.