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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Prosecco Risotto with Radicchio



Posts : 16536
Thanked : 805
Join date : 2013-01-12

Prosecco Risotto with Radicchio

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

Prosecco Risotto with Radicchio

Be the first to Write a Review
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.

  • Printer Friendly Version

  • 2


  • 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)

    Current date/time is Sun Oct 23, 2016 5:11 pm