Radicchio Risotto

This is a back-blog. A dish that I have made in the recent past and not had time to post about. You might remember the duck dinner and the radicchio that I forgot to serve. Katie, over at Other People’s Food just happened to post a Liquorice and Radicchio Risotto she’d made around the same time, so I declared that I would make the same dish. Unfortunately, as Katie found, ground liquorice root was a little hard to come by. I was told by a lady at the markets that she hasn’t seen ground liquorice root for months. Katie couldn’t find it either and made do with liquorice extract. A national shortage maybe? So instead of using Katie’s recipe I made a basic lemon risotto and incorporated the radicchio as directed by Cook’s Companion.

I made a few mistake when cooking this risotto, namely forgetting to put the star ingredient in with the onion, before the rice. I didn’t realise until well after the first couple of ladles of stock. Nevermind, I briefly cooked the radicchio in a little oil and added it half way. The risotto still took on a brilliant pink colour. I’m not really sure that the radicchio lent much flavour as it still tasted like a plain lemon risotto to me. That’s not to say it wasn’t delicious, and I was the envy of my workmates when I took leftovers for lunch the next day. I was cooking for myself this particular evening and I had just enough rose, also leftover from the duck dinner, to have a glass with my meal.

So, here’s to leftovers, in many different forms.

Radicchio Risotto

1.5 l chicken stock
200 ml white wine
120 g unsalted butter
1 red onion, minced (although I used a brown onion, chopped and this worked out fine)
250 g finely sliced radicchio
2 cups arborio rice
salf & pepper
90 g grated parmesan
¼ cup chopped parsley
grated zest + juice of 1 lemon

Heat stock and wine, (I often use the microwave instead of dirtying another saucepan). In a heavy-based pan melt half the butter over gentle heat, sauté onion until softened and translucent then stir in radicchio. Add rice, raise heat to moderate and stir to ensure grains are coated with the butter. Add 1 cup of hot stock, simmer and stir constantly. Once liquid is absorbed continue adding, simmering and stirring, 1 cup at a time. After 15-20 minutes rice should be perfectly cooked. Remove from heat, season and add cheese, remaining butter, parsley and lemon juice/zest. Cover for 2 minutes then serve at once.

Serves 6