Risotto with Radicchio and Tomatoes
Risotto • World
Description
Risotto with Radicchio and Tomatoes
Ingredients
- Water 8 cups
- Arborio rice 1½ cups
- Olive Oil 2 tablespoons
- Garlic 1 clove
- Radicchio Salad 1 bunch
- Heavy cream ½ cup
- Baking Tomatoes 15 oz
- Chicken Broth ½ cup
- Grated Pecorino Pepato Cheese to taste
Step-by-Step Guide
Step 1
In a pot over medium heat, bring the water to a boil. Add the rice and cook until tender, stirring, for about 12 minutes. Drain the water.
Step 2
In a deep skillet over medium heat, heat the olive oil. Add the finely chopped garlic and sauté for 30 seconds. Then add the thinly sliced radicchio and cook for about 2 minutes.
Step 3
Add the tomatoes with their juice and cook for about 8 minutes, stirring, until the liquid has slightly evaporated.
Step 4
Then pour in the cream and broth and simmer for another 5 minutes.
Step 5
Add the rice, reduce the heat, and cook for another 4 minutes, stirring. Season with salt and pepper. Transfer to a serving dish, sprinkle with Parmesan, and serve.
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