Risotto with Radicchio and Smoked Mozzarella

  • Active Time 30m
  • Total Time 30m

Serves 4

Mellow, melting cubes of smoked mozzarella balance the slightly bitter radicchio perfectly. You can use curly endive in place of the radicchio, if you prefer, or escarole if you want to eliminate the bitterness. Substitute salted mozzarella if smoked is not available.
WINE RECOMMENDATION: Here's a risotto that can stand up to red wine. Try an unoaked Barbera d'Alba, a lively and fruity wine whose very light tannins won't accentuate the bitterness of the radicchio.

ingredients

  • 5 cups canned low-sodium chicken broth or homemade stock, more if needed
  • 1 cup water, more if needed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 3/4 teaspoons salt
  • 1 head radicchio (about 1/2 pound), cut
  • into 1-inch pieces
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon fresh-ground black pepper
  • 2 tablespoons butter
  • 1/2 pound smoked mouncezarella cheese, cut
  • into 1/4-inch dice

directions

In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.

Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. Cook the rice in this way until almost tender, about 20 minutes. Add the radicchio and parsley and cook until the radicchio and the rice are tender, about 5 minutes more. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water.

Stir the pepper and the butter into the risotto. Add the mozzarella and stir until it melts into a web.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3013

nutrition information per serving

772 calories; 22g total fat; 46mg cholesterol; 1546mg sodium; 97g carbohydrates; 3g fiber; 32g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Newsletters Here

Get coupons, sale alerts, recipes, and more goodies, oh joy!