Stuffed Radicchio
Looking for a new way to serve dinner? This creamy risotto, served in fresh radicchio leaves, is sure to be an instant favorite. The slightly spicy and bitter raw radicchio leaves are the perfect complement to rich risotto and the bright colors will definitely brighten up your evening.
INSTRUCTIONS
Heat the oil in a large saucepan over medium heat. Add the pancetta and sauté until golden brown, about 4 to 5 minutes. Slowly add the onion and sauté until softened, about 2 to 3 minutes. Continue stirring and add the sliced radicchio, and sauté until tender, about 2 minutes. Remove the mixture from heat using a slotted spoon (be sure to leave some of the rendered fat from the pancetta behind). Set aside.
In the same pan, add the rice and stir for 3 to 4 minutes, making sure that all the grains are coated with the pancetta fat, and rice is translucent. Add the wine and stir until it is completely absorbed.
Begin to add the chicken stock, 1/2 cup at a time, stirring frequently to prevent sticking. Wait until the stock is almost completely absorbed (but never dry on top) before adding the next 1/2 cup. Reserve 1/4 cup to add at the end. Stir frequently to prevent sticking for 18 to 20 minutes. When the rice is tender, but still firm, turn off the heat and stir in the butter and the remaining stock. Season with salt and pepper to taste.
Place a Chioggia radicchio leaf on each individual serving plate. Spoon the risotto into the leaf, allowing it to spill out. Make a well in the center and spoon in the radicchio mixture. Serve immediately.
Fresh Ingredients Delivered!
We help make cooking fresh, healthy meals easy and convenient. Get creative in the kitchen with organic produce and artisan ingredients conveniently delivered to you. From the fields to your table, there is a simple way to live deliciously.
