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.

Scallop Risotto with pink Grapefruit

Risotto alle Capesante con Pompelmo rosa

This is a recipe for those who are more audacious and like to taste different flavors. The combination of scallop and grapefruit is great. I highly recommend using the freshest scallop you can afford.

Preparation time: 10 minutes
Cooking time: about 1 hour

Serves 3-4

Ingredients:

1 fresh pink grapefruit
Extra virgin olive oil, about 7 tbsp.
12 oz. (350 g) fresh wild caught scallop
Salt, about ½ tbsp.
Water, about 5 cups (1 ¼ L)
1 celery stalk, finely chopped
1 carrot, finely chopped
1 onion, peeled and chopped
1 shallot, peeled and finely chopped
½ lb. (approximately 250 g) rice (Basmati, Arborio, Carnaroli, Vialone, Roma, etc.)
½ cup (120 ml) white wine
2 tbsp. butter
Pepper to taste

Method:

1.       Squeeze the grapefruit and set aside the juice (you need only ½ cup or 120 ml of juice).
2.       Heat 3 tbsp. of the oil in a small pan. Add the scallop, season with a pinch of salt, cover, and cook for several minutes. Then, cut the scallop into small pieces and set aside.
3.       Meanwhile, prepare a broth: bring 4 cups (1 L) water to a boil in a large pot. Add the celery, carrot, onion and ½ tbsp. of salt. Let boil for 15 minutes. Then filter the liquid and set aside.
4.       Heat 4 tbsp. of oil in a large pan. Add the shallot and sauté gently. Add 1 cup (250 ml) of water and cook until the shallot is soft.
5.       When the water has evaporated, add the rice and white wine to the pan and cook, stirring frequently, until the wine is completely absorbed. Then, add ½ cup (120 ml) of grapefruit juice, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of broth 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 minutes - you may not have to use all the broth). Then add the scallop.  Let cook all together for another 3-4 minutes (add more broth if the risotto starts to stick to the pan), stirring constantly.
6.       Turn off the heat. Stir in the butter and pepper. At this point, taste the risotto and add more salt if needed. Serve immediately.

Risotto with Pumpkin and Prawn

 Risotto con Zucca e Scampi

 The combination of pumpkin and prawn with rice makes a great meal and an excellent alternative to the traditional risotto dishes.  It will taste even better if you use the freshest pumpkin and prawn you can find.

 

Preparation time: 10 minutes

Cooking time: about 1 hour

Serves  2-3

Ingredients:

Water, about 4 ½ cups (1,12 L)

Salt, about ½ tbsp. + ½ tsp.
3 tbsp.  extra virgin olive oil
1 onion, peeled and finely chopped
About 1 lb. (450 g), pumpkin, peeled and chopped
½ lb. (220 g) prawn, peeled
½ lb. (approximately 250 g) rice (Arborio, Carnaroli, Vialone, Roma, etc.)
2 tbsp. butter
½ cup (120 ml) freshly grated Parmigiano Reggiano (or Grana Padano) cheese
Pepper to taste

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 pumpkin and ½ cup (120 ml) of water. Season with ½ tsp. of salt, cover, and let cook until tender (about 30 minutes), stirring occasionally.

3.       Mash the pumpkin with a fork, then add the prawn to the pan, and cook another 2-3 minutes.

4.       Add the rice to the pan and cook 1-2 minutes, stirring until well coated. 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 butter, cheese, and pepper. At this point, taste the risotto and add more salt if needed. Serve immediately.

Notes:

 
If you aren’t able to peel the raw prawn, bring a pot of water (about 4 cups or 1 liter) with 1 teaspoon salt to a boil. Add the prawn and let boil for 3 minutes. Drain with a colander and rinse under cold water, and then peel the prawn.