Description
A delicious and easy risotto you’ll share with everyone
Ingredients
Scale
- 3 tbsp (45 mL) extra virgin olive oil
- 1 yellow onion, diced
- 5 cloves of garlic, diced
- red pepper flakes, to taste
- 2 cups (0.5 k) arborio rice
- 1/2 cup (60mL) dry white wine
- 1 head of radicchio, chopped into 1” pieces
- 4–5 cups (1.2 mL) chicken or vegetable broth (more if needed), warmed in a separate pot
- 1 cup (250g) grated hard cheese (such as grana padano, parmigiano reggiano or pecorino romano)
- dash of whole milk
- salt and pepper
- fresh basil, torn
- 1 cup (250 g) prosciutto cubes*
Instructions
- In a large pot, saute onions, garlic, and red pepper in oil until onions are getting fragrant and transparent, 8-10 mins.
- Pour in rice. Coat rice in oil, mixing often, until toasting, about 5 minutes.
- Add radicchio and wine; mix well. Cook for around 3 more minutes or until wine is visibly reduced.
- Begin adding heated broth in small batches until rice is submerged. As it becomes dry, add more broth until submerged again; stir frequently, scraping up the bottom. Cook until the rice is at desired doneness**; Stop adding broth when it’s almost done. You may not use all the broth or may use more. Don’t be alarmed if it looks a little watery; it’ll get creamier as it cools. The entire process should take around 20-25 minutes.
- Once cooked to desired doneness, mix in milk and cheese and season to taste. Garnish with prosciutto cubes and basil. Serve immediately.
Notes
* If making a non-vegetarian dish, add prosciutto at step 1.
** This is really a matter of preference, but traditionally it should be al dente (firm).
A good idea for leftover risotto is to mix in a few eggs and form the cold risotto into small patties (around 3″); dredge in flour or bread crumbs; fry in about an inch of oil, flipping once, till brown and crispy; drain; eat with a nice salad.
- Prep Time: 10 mins
- Cook Time: 30 mins