Seasonal local food recipe No.341 – Radicchio and red wine risottoPosted on November 13th, 2016 No comments
Bridget, one of our professional growers, found this recipe on the Riverford Organic Farmers website. I served it garnished with parsley, the bright green contrasting well with the red of the dish – delicious.
1 Tbsp olive oil
50 g butter
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 large or 1 small radicchio, finely sliced
400g risotto rice
300ml red wine
1 1/2 – 2 litres veg or chicken stock
3 Tbsp Parmesan or Pecorino cheese, grated
Heat the oil and butter in a heavy-based casserole over a medium heat. Add the onion and garlic and cook slowly for 5-7 minutes until soft. Add the radicchio and rice and stir. Pour in the wine. Stir for 1-2 minutes. Add the hot stock a little at a time, stirring continuously, until the stock is absorbed (about 20 minutes).
When cooked, the rice should be tender but firm in the centre. Mix in the cheese. Season with black pepper to taste.