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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Prosecco Risotto with Radicchio

    Lobo
    Lobo
    Lobo
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    Join date : 2013-01-12
    • Post n°1

    Prosecco Risotto with Radicchio Empty Prosecco Risotto with Radicchio

    Post by Lobo Wed 20 Jan 2016, 9:55 pm

    Prosecco Risotto with Radicchio Img31l
    Prosecco Risotto with Radicchio
    Prosecco Risotto with Radicchio Translucent
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    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Servings: 4
    This risotto features ruby-colored radicchio, a specialty of Verona, Italy. For a red wine risotto, use Valpolicella wine in place of the Prosecco.






    • 2

    Ingredients:


    • 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

    Directions:

    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)
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