Entree - gluten free - vegetarian - Could be lactose free (READ footnotes)
I LOVE rice, in every form. For sure risotto is my favorite... creamy, almost soupy, with few simple (but high quality) ingredients. I haven't made this for quite some time, given the price of radicchio, until I found out that Raley's sells it for $1.99 per head, not bad. So I got it and decided to have this risotto for dinner. Don't get fooled by the color: it tastes better than it looks!!!
1 1/2 cup Carnaroli rice
1 head red Radicchio, shredded
8 cups vegetable broth, minimum
1 medium red onion, roughly chopped or cut in thin wedges
1/2 cup Parmigiano Reggiano, grated
1/2 cup red wine
3 tbsp Italian extra virgin olive oil
2 tbsp cream cheese
Bring broth to a boil, then lower heat to simmer.
In a large non-stick skillet, warm up the extra virgin olive oil and sautee onions until translucent.
Stir in rice and radicchio, cook for about 2 minutes, stirring, then add red wine.
Keep cooking for about 17-20 minutes (depending on your taste), adding simmering broth a ladle at a time and stirring frequently, to avoid sticking.
Remove from heat, stir in parmigiano and cream cheese and serve immediately!!
This recipe serves 4.
- I didn't use butter, which is what should be used ;-). I normally substitute with cream cheese, not as fat (I have to watch calories).
- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.
- The use of red wine will make your rice "pink-ish", don't worry: it will taste great anyway ;-)
- This recipe is vegetarian and gluten free. If you're lactose intolerant, just skip parmigiano and cream cheese (or butter)... it will be good anyway :-)