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. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Prosecco Risotto with Radicchio


Posts : 26724
Thanked : 1357
Join date : 2013-01-12

Prosecco Risotto with Radicchio

Post by Lobo on Wed 20 Jan 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.

  • 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 19 Nov 2017, 12:33 am