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Radicchio Risotto with Parmesan and Walnuts
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.
4 to 6
Servings
Tip
Don’t be gentle when stirring the rice. Vigorous stirring helps the starches create a rich, creamy consistency in the risotto, and frequent stirring helps the grains cook evenly.
40 minutes
Ingredients
-
1
quart low-sodium vegetable OR chicken broth
-
2
tablespoons salted butter, divided
Directions
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01In a 1-quart liquid measuring cup or medium microwave-safe bowl, microwave the broth on high, covered, until hot, about 4 minutes; set aside, covered. In a large saucepan over medium-high, melt 1 tablespoon of butter. Add the shallot and ¼ teaspoon salt, then cook, stirring, until the shallot is translucent, about 1 minute. Add the rice and cook, stirring often, until the rice grains are translucent at the edges, 1 to 2 minutes.
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