Radicchio Risotto

 

Serves 4 - approx 45 minutes with prep

250 gr   Acquerello Carnaroli Rice*

3+ cups Chicken Stock (or diluted D’artagnan demi glace*)

1            shallot (approx. ¼  cup)

1/2         radicchio, thinly sliced and roasted in olive oil (keep separate)

2 T         olive oil, good quality*

1/2 c        red wine*

2 T         5 year Condimento Balsamic, Acetaia San Giacomo (100% grape must)*

¼ c        loosely packed chopped Italian parsley

2 T         butter*

1 c         finely grated Parmigiano Reggiano or Winter Winds Tomme* cheese

½ T        8 year Essenza Balsamic, Acetaia San Giacomo (100% grape must)*

Salt and Pepper to taste*

*items available at Food Shed Idaho

Sauté shallot, add rice until coated in olive oil.  Add 1/4 the amount of roasted/sauteed radicchio, wine and reduce to dry, add balsamic.

Add 1 cup stock, stir, cover, and reduce to simmer for 8 minutes, until stock is absorbed but not dry.

Stir and add another cup of stock, cover for 8 minutes, until stock is absorbed but not dry. 

Add more stock, cover for another 8 minutes.  Test rice grain doneness.  Taste to correct your salt and pepper.  Add more liquid if necessary or remove lid to reduce liquid.  The rice should be creamy, not soupy, or dry.  Add remaining roasted/sauteed radicchio.

Remove from heat, add butter, parsley, and cheese.  Stir, cover, remove from heat, and rest for 5 minutes; the rice will continue to cook resulting in no more white dots in the rice. 

Garnish with a drizzle of 8 year Essenza, a little more cheese and parsley.

• Because this rice is aged, you do not need to toast the rice (which is done to encapsulate the grain and make it less starchy). This rice also reheats well.
• Make sure that all rice kernels are submerged and not leftover on the spoon or on the side of the pan, which could result in an uncooked kernel cracking a tooth.
• Test rice grain for doneness by crushing it on the back of the spoon with your finger. Do this a few times thru out cooking so you can gauge when rice is done.  Rice is ready to remove from heat when there is a small chain of about 5-6 white dots.
• You could make your own balsamic reduction, but it won’t be the same; it will be more bitter and acidic.  To make your own balsamic reduction, take ½ cup balsamic vinegar and reduce by half over low heat. Watch it so it does not burn.  Do not reduce in an aluminum pan. 
• Best to add the radicchio in 2 parts.  Adding a little at the beginning adds color and flavor.  Adding the remaining at the end ensures you have texture.