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Epicurious
Bon Appétit

Risotto with Radicchio and Tomatoes

By Natalie Danford

1.5

(5)

Recipe information

  • Yield

    Serves 4

Ingredients

8 cups water
1 1/2 cups Arborio rice
2 tablespoons olive oil
1 garlic clove, chopped
1 small radicchio head, shredded
1 14-ounce can Italian plum tomatoes, drained, chopped, juices reserved
1 cup whipping cream
1/2 cup chicken stock or canned broth
Freshly grated Parmesan cheese

Preparation

  1. Step 1

    Bring water to boil in heavy large saucepan over medium-high heat. Add rice and cook until tender but still firm to bite, stirring frequently, about 12 minutes. Drain. (Rice can be prepared 2 days ahead. Cover and chill.)

    Step 2

    Heat oil in heavy large saucepan over medium heat. Add garlic and sauté 30 seconds. Add radicchio and sauté until just wilted, about 2 minutes. Stir in tomatoes and their juice and simmer until liquid is slightly reduced, stirring occasionally, about 8 minutes. Add cream and stock and simmer 5 minutes. Stir in rice. Reduce heat and simmer until liquid is absorbed, stirring frequently, about 4 minutes. Season with salt and pepper. Transfer to dish. Serve, passing Parmesan separately.

TagsRisottoArborio RiceRiceRice & GrainsRadicchioChicoryLeafy GreensVegetableCanned TomatoTomatoSideDinnerNut FreeGluten FreeBon Appétit
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