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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Risotto al radicchio is a classic Venetian dish. The anthocyanins, or red pigments, in the radicchio give the rice a unique mauve hue, and if you choose to use red wine instead of white, the color is accentuated. We balance radicchio’s natural bitterness by adding a little honey, and the sweetness of the shallot and butter as well as of the nuttiness of the Parmesan counter the bitter notes, too. For textural contrast, we add half the radicchio at the same time as the broth so the shreds become meltingly tender, then we stir the remainder in at the very end to only wilt the pieces. Buttery toasted walnuts sprinkled on as a garnish add crispness as well as richness and umami.
quart low-sodium vegetable OR chicken broth
tablespoons salted butter, divided
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