My radicchio wont stop growing in the garden so I couldn’t not throw it in a risotto! It has a crisp bitter taste, think texture of a lettuce but taste like rocket. Pairs really well with this rich mushroom risotto, don’t let the colour fool you!
Ingredients
1/2 cup brown rice
2 cups mushrooms, peeled and sliced (brown/field)
1/2 brown onion, diced
1 tablespoon salted butter x 2
1 1/2 cups arborio rice
1 glass red wine
2 tablespoons olive oil x2
1L box stock (Chicken or beef)
1 cup chopped radicchio
Romano parmesan cheese
Salt
Method
In a pan, fry up the mushrooms in some olive oil, butter and salt. Cook until brown and set aside.
In the meantime, bring your stock to a boil and set aside.
Using a deep pan, add your oil and fry up the onion until it becomes translucent.
Add the rice and fry until the rice starts to become transparent. Add the wine to the pan now on a medium heat and cook until it is almost all absorbed by the rice.
Add a ladle of the hot stock to the rice, give it a little mix and allow it to absorb like the wine. Continue to add stock and cook down until the rice is almost cooked through.
Add the mushrooms and 2 thirds of the radicchio to the mix with the last few ladles. Add the second tablespoon of butter and cheese to taste.
Finish with some cheese, fresh radicchio and a glass of leftover wine on the side!
Chanel's Tapas Bar 