A radicchio and fennel salad with red wine vinaigrette adds color and crunch, and warm focaccia rounds out the entrée. End the meal with poached pears and biscotti.
Recipe information
Yield
Makes 2 servings (can be doubled)
Ingredients
Preparation
Step 1
Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.
Step 2
Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut) until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.
