The wonderful Holidays are behind us and we are off to a wonderful 2014.
I don’t know why but I feel like this year is going to be fantastic, it’s an even number and I love the way it’s starting out. I feel positive and happy!
Tomorrow is my Monday because here in Italy it was Epiphany today, “which pretty much means a ton of candy, chocolate and of course another big family meal.”
With that being said I will be doing my Meatless Monday tomorrow and I thought that this Italian recipe was perfect. I love rice and I love veggies so this Risotto is a must in my book!
Let me know what you think and how you like it. Enjoy!
Ingredients:
1 small head of Radicchio
200 gr. Rice
1 Shallot
3-4 cups Vegetable Broth
1 tbsp. EVOO
Splash white wine
Salt
Parmiggino Reggiano, grated
Wash the radicchio and slice thinly. Get your shallot and slice finely; place in a sauce pan with the EVOO allow to get golden and then add the radicchio and cook until it wilts.
Add your rice and incorporate with all the ingredients, add your splash of white wine mix and allow it to evaporate.
Add your hot vegetable broth to the pan mix and allow to cook for about 20 minutes or desired doness.
Once it’s ready sprinkle some parmiggiano mix well and serve.
Balanced Modern Mom 
Love the sound of bitter radicchio with creamy risotto. I’ll try this if I ever get my hands on some radicchio!
You should. You be surprised just at how simple and delicious it is. If you ever make it let me know your thoughts.
Thanks for stopping by mythineats
What an interesting flavor idea. I never would have thought to cook radicchio in risotto — how does its bitterness balance out when it’s cooked?
It’s actually not bitter in this recipe because the combination of shallot and wine tone it down. It’s delicious
Try it out and then let me know what you think.
Happy cooking and thanks for stopping by mythineats
So simple and I bet it’s delicious too.
It really is. Try it out and let me know what you think.
Thanks for stopping by mythineats