Risotto with red Chicory

Risotto al Radicchio

This is a delicious, creamy Risotto dish. The combination of the bitterness of red chicory with the sweetness of Parmigiano-Reggiano tastes great. Serve with white wine, if desired.

Preparation time: 10 minutes

Cooking time: about 50 minutes
Class: economy, healthy

 Serves  2-3

Ingredients:

4 cups (1 L) water
Salt, about ½ tbsp. + ¼ tsp.
5 tbsp. extra virgin olive oil
1 onion, peeled and finely chopped
¼ lb. (110 g) ham, diced
½ lb. (approximately 250 g) red chicory, finely cut up
½ cup (120 ml) white wine
½ lb. (approximately 250 g) rice (Arborio, Carnaroli, Vialone, Roma, etc.)
4 tbsp. heavy cream
1 cup (250 ml) freshly grated Parmigiano Reggiano (or Grana Padano) cheese
 
Method:

1.       Bring 4 cups (1 L) water to a boil in a large pot. Add ½ tbsp. salt, and lower the heat so that the water just stays hot.
2.       Meanwhile, heat the oil in a large pan. Add the onion and sauté gently. Add the ham and let brown a little.
3.       Add the red chicory and white wine. Season with ¼ tsp. of salt, cover, and let cook for about 10 minutes.
4.       Add the rice to the pan and cook 1-2 minutes, stirring until well coated. Then, add 1 cup (250 ml) of salted hot water, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of water at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 20-25 minutes total - you may not have to use all the salted hot water).
5.       Turn off the heat. Stir in the heavy cream and Parmigiano cheese. At this point, taste the risotto and add more salt if needed. Serve immediately.