Radicchio Risotto

 

serves 4

2 heads radicchio
1/4 cup olive oil
2 tablespoons each chopped fresh thyme and parsley
1 tablespoon kosher salt

6 cups light beef broth or vegetable stock
2 tablespoons olive oil
1/2 onion, diced
kosher salt
1 cup arborio or carnaroli rice
1/3 cup white wine
1/2 cup grated Parmiggiano Reggiano cheese

In a small bowl, combine the olive oil, herbs and salt.  Slice one radicchio head in half and then into quarters.  Brush the quartered radicchio with olive oil mixture and set aside.  Take the second radicchio head and slice off enough into small strips to make about 3/4 cup.  Save the remaining radicchio for another use (you can add this raw to salads).

Bring the stock to a simmer on the stove and keep warm.

In another pot, add the olive oil and onion and saute slowly with a good pinch of salt until onion is soft.  Stir in the radicchio and then stir in the rice and cook, stirring, for a couple of minutes.  Pour in the wine and cook for a few minutes until it has evaporated.  Add two ladlefuls of the hot stock and cook, stirring, until is has been absorbed.  Continue adding the stock, a couple of ladlefuls at a time, until the rice is tender, about 25 minutes.  Regularly stir the risotto.  When the rice is tender, remove from heat and add the cheese to the risotto.

Meanwhile,  light a grill and over medium high heat, grill the radicchio for a few minutes each side and serve along with the risotto.