Prosecco Risotto with Radicchio
This risotto features ruby-colored radicchio, a specialty of Verona, Italy. For a red wine risotto, use Valpolicella wine in place of the Prosecco.
- 1 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1 large shallot, finely chopped
- 1 1/2 cups (10 1/2 oz./330 g) Arborio, Carnaroli or other risotto rice
- 3/4 cup (6 fl. oz./180 ml) Prosecco
- 6 to 7 cups (48 to 56 fl. oz./1.5 to 1.75 l) chicken stock, heated to a simmer
- 2 medium heads radicchio, cored and leaves shredded (about 8 cups/8 oz./250 g)
- 1 Tbs. aged balsamic vinegar
- 2 Tbs. mascarpone or heavy cream
- 1/2 cup (2 oz./60 g) freshly grated Parmigiano-Reggiano cheese
In a large, heavy sauté pan over medium-low heat, melt the butter with the olive oil. When the butter has melted and begins to sizzle, add the shallot and sauté until softened but not browned, 7 to 8 minutes. Add the rice and stir until the grains are translucent, about 2 minutes.
Raise the heat to medium-high, pour in the Prosecco and stir until absorbed. Add a ladleful or two of the hot broth, just enough to cover the rice. Reduce the heat to medium and simmer gently, stirring often, until the broth is nearly absorbed. Stir in another ladleful or two of broth and then add the radicchio. Continue to cook the risotto, adding broth as needed, until the rice is tender but still pleasantly chewy, about 30 minutes total.
Add a final ladleful of broth and the vinegar and stir for a minute or two longer. Remove from the heat and stir in the mascarpone and half of the Parmigiano-Reggiano. Ladle the risotto into shallow bowls, sprinkle a little of the remaining cheese over each serving and serve immediately. Serves 4.
Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)