Radicchio and Plum Tomato Risotto
When cooked, red-leafed radicchio has a nutty flavor that goes well with mild cheeses like mozzarella. You can also substitute arugula or watercress in this recipe.
3 cups low-sodium vegetable broth
2 Tbs. olive oil, divided
1 medium red onion, chopped (1 cup)
2 small heads radicchio, cored and cut into strips (4 cups)
1 ½ cups Arborio rice
1 tsp. sugar
⅔ cup dry red wine
4 small plum tomatoes, seeded and coarsely chopped
4 oz. smoked mozzarella cheese, cut into ½-inch cubes
½ cup chopped fresh parsley
¼ cup grated Asiago or Parmesan cheese
- Place broth and 3 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
- Heat 1 Tbs. oil in deep skillet or Dutch oven over medium heat. Add onion, and cook 6 minutes, or until golden, stirring often. Add radicchio, and cook 4 minutes, or until wilted, stirring often.
- Stir in rice and sugar, and cook 2 minutes, stirring constantly. Add wine, and cook 1 to 2 minutes, or until liquid is almost completely absorbed, stirring often. Add 1/2 cup hot broth mixture. Cook until liquid is almost absorbed, stirring constantly. Continue adding broth mixture 1/2 cup at a time, and cook 10 minutes, stirring often and allowing rice to absorb most of liquid before adding more. Stir in tomatoes, and cook 2 to 3 minutes more, or until rice is creamy and tomatoes are hot. Remove from heat. Stir in remaining 1 Tbs. oil, mozzarella, parsley, and Asiago cheese. Season with salt and pepper.