Rice entree - celiacs safe - vegetarian (use vegetable broth!)
1 1/4 cup Carnaroli rice
1 head of red Italian radicchio
6 cups chicken broth
1/2 medium onion, thinly sliced
1/2 cup Parmigiano Reggiano, grated
1/2 cup red wine
3 tbsp Extra virgin olive oil
2 tbsp butter
Divide the head of radicchio in half, lengthwise; slice it very thinly and arrange it in a bowl of cold water and wash it carefully, then drain it.
Bring broth to a boil.
Meanwhile, in a large saucepan, warm the extra virgin olive oil and sautee onions until translucent then add radicchio and sautee for 2 more minutes.
Stir in rice, cook for about 2 minutes, stirring, then add wine; when it's evaporated, start adding boiling broth little by little, stirring frequently, adding a new batch of beoth only when the previous has been absorbed. Cook it for about 17-20 minutes (depepnding on your taste).
Remove from heat, stir in parmigiano and butter and serve immediately!!
This recipe serves 4.
- You can use low fat (or fat free) cream cheese instead of butter.
- The use of red wine gives a darker color to your rice, which makes it about the same color as radicchio.
- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.
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