Vegetarian mains
Radicchio and red wine risotto
In this sophisticated-tasting recipe the bitterness of radicchio and tannins of the red wine are beautifully balanced by creamy rice. This risotto is lovely garnished with parsley or toasted walnuts, or with a crumbling of chorizo, bacon or pancetta. You could also use some good stock in place of the wine, although the colour will be less exquisite.
Ingredients
- 1 tbsp olive oil
- 50g butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- ½ large or 1 small radicchio, finely sliced
- 400g risotto rice
- 300ml red wine
- 1½-2 litres veg or chicken stock
- 3 tbsp Parmesan or Pecorino, grated
- pepper
Method
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Step 1
Heat the oil and butter in a heavy-based casserole over a medium heat. Add the onion and garlic and cook slowly for 5-7 minutes until soft.
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Step 2
Add the radicchio and rice and stir. Pour in the wine. Stir for 1-2 minutes. Add the hot stock a little at a time, stirring continuously, until the stock is absorbed (about 20 minutes).
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Step 3
When cooked, the rice should be tender but firm in the centre. Mix in the Parmesan. Season with black pepper to taste.
