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Before you jump to Radicchio and Mushroom Risotto recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got insight from reading it, now let’s go back to radicchio and mushroom risotto recipe. You can have radicchio and mushroom risotto using 12 ingredients and 15 steps. Here is how you achieve it.
The ingredients needed to prepare Radicchio and Mushroom Risotto:
- Use 150 ml Risotto rice (Arborio or Carnaroli)
- Take 100 grams Radicchio / Red-leaved chicory
- Get 80 grams Your favourite mushrooms (2-3 kinds: fresh porcini and chiodini are recommended)
- Take 40 grams Shallots or onion
- Get 1 clove Garlic
- Provide 800 ml Chicken stock or comsomme soup
- Take 60 ml White wine (or red wine)
- Provide 1 tbsp + 1 tablespoon Extra virgin olive oil
- Prepare 1/2 tbsp Butter
- Prepare 3 tbsp Parmesan cheese (grated)
- Prepare 1 Salt and pepper
- Prepare 1 Parsley (minced)
Instructions to make Radicchio and Mushroom Risotto:
- Wipe the dirt off from the surface of the mushrooms using a tightly wrung out towel. Cut off the hard part of the stems, and cut into 1 cm cubes.
- Cut the radicchio into small pieces, and mince the shallots. Remove the core of the garlic, and mince.
- Pour the chicken stock into a pot, and simmer over low heat without bringing it to a boil.
- Add 1 tablespoon of oil and the garlic into a different pot, then saute until fragrant. Add the mushrooms, and briefly stir-fry. Transfer to a plate.
- Add 1 tablespoon of oil and the butter to the same pot. Add the shallots (or onion), and stir-fry until lightly browned.
- Set aside a handful of radicchio, add the rest into the pot, and stir-fry.
- Add the rice, and stir-fry until it becomes translucent. Add the white wine, and cook until the alcohol is evaporated.
- Add 1 ladleful of the chicken stock into the pot, and simmer over low heat while stirring with a wooden spatula.
- When the liquid starts to evaporate, repeat Step 8 to cook through the rice.
- When you have about 2 ladlefuls of chicken stock left, add the sauteed mushrooms and the radicchio, which was set aside earlier.
- Turn off the heat when the rice becomes al dente. Add the cheese, and stir. Taste it, and adjust the flavour with salt (if necessary) and pepper.
- Serve on a plate, sprinkle with the minced parsley, and then it's done.
- The radicchio / red-leaved chicory is often used in risotto or pasta in Italy. Its unique bitterness becomes mild after cooking.
- Note 1: Adding the mushrooms and a small amount of radicchio at the end gives a nice texture to the dish.
- Note: You can use only one kind of mushrooms, but I recommend using a few kinds. It will add more flavour and texture.
Season to taste with salt and. Cook the onions and garlic until soft, then add the radicchio strips and the rice and cook, stirring until the rice is translucent. Pour in the wine and cook until absorbed. Add the stock, a ladleful at a time and cook until absorbed before adding more. Continue, stirring, until all the stock is used.
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