The kitchen always can make up for it and today was no exception. I had gone walking under the thin rain to the store and bought what I needed, that is strawberries, but also came back with other things, radicchio amongst them.
The rice I like to use is vialonne nano, which can be hard to find and is usually more expensive than the others. Today It was carnaroli because that’s all I had and it worked perfectly.
For the roasted radicchio:
- 2 Tbs olive oil
- 1 teaspoon fresh rosemary leaves
- ¼ teaspoon salt
- Pinch fresh ground pepper
- 1 medium head radicchio
For the risotto:
- 1 Tbs unsalted butter
- 1 Tbs olive oil
- 1 red onion (chopped)
- 1 cup carnaroli rice
- ½ cup white wine
- About 6 cups chicken stock
- ½ cup Provolone cheese (grated)
- Roasted radicchio (see above)
- Salt and freshly ground pepper
For the radicchio:
- Place the oil, rosemary, salt and pepper in a bowl and mix together. Cut the radicchio in half, add to the mixture and gently toss to coat. Cover and let marinate at room temperature 1 hour.
- Preheat the oven to 425º F / 210º C.
- Place the radicchio in a baking pan and pour the marinade on top. Roast until the edges are crisp and just beginning to look burnt, about 15 to 20 minutes. Let cool and cut into thin strips.
For the risotto:
- Have stock simmering very slowly.
- In a large skillet or saucepan, over medium heat, melt butter and oil. Add onion and cook for a few minutes until starting to soften. Do not let it brown. Add rice and stir constantly until well coated. Do not let it brown. Add wine and stir until evaporated, about 1 minute.
- Add chicken stock, 1 cup at a time, stirring with each addition, until all the liquid has been absorbed, about 18 to 20 minutes.
- Add the provolone, radicchio and pepper. Check for seasoning, adding salt and more pepper if necessary.
- Serve immediately sprinkled with rosemary sprigs.