Radicchio and Red-Wine Rissoto

Ingredients

  • 3 ½ cups low-sodium chicken broth
  • ½ pound radicchio
  • 1 ½ ounces finely grated Parmigiano-Reggiano
  • 3 ½ cups water
  • 1 cup onion
  • 3 tablespoons unsalted butter
  • 1 ½ cups Arborio rice
  • + 3 more ingredients
    • 1 ½ cups dry red wine
    • ½ teaspoon salt
    • 1 Turkish bay leaf

Bring broth and water to a simmer in a 2 1/2- to 3-quart saucepan and keep at a bare simmer. Cook onion in butter with bay leaf and salt in a wide 4-quart heavy pot over moderate heat, stirring, until onion is pale golden, about 10 minutes. While onion is cooking, cook radicchio in boiling salted...

View full recipe at Epicurious

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