Risotto with Grilled Radicchio

Name: Risotto with Grilled Radicchio
Prep time: 70

5 out of 5 stars (based on 6 reviews)

70 min prep

4 servings

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9 ingredients

In Italy radicchio is often served grilled, its slightly bitter spicy taste softens under the strong heat. I love it this way and it makes a delicious addition stirred into a creamy a basic risotto....

2 heads of radicchio quartered
1 tablespoon olive oil
1 teaspoon olive oil
1 medium onion chopped
1 1/3 cups Arborio rice
2 cups low sodium stock (chicken or vegetable) , warmed to boiling point
1½ tablespoons sweet butter
2 tablespoons grated pecorino romano cheese
sea salt

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Nutrition Facts

Calories

401 cals

Fat

12 g

Saturated Fat

5 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

6 g

Carbohydrates

63 g

Sugar

4 g

Fiber

3 g

Protein

10 g

Sodium

670 mg

Directions

Pre-heat the broiler or a cast iron grill.
Put 1 teaspoon of olive oil onto a plate and roll the radicchio quarters around in it until they have a sheen of oil all over them. Broil or grill until the radicchio is soft and slightly caramelized, and has changed color from deep red to pale brown, about 10 minutes. Remove from the grill and coarsely chop. Set aside.
Meanwhile, heat the remaining oil in a pressure cooker over a medium high flame. When it ripples add the onion and sprinkle with a little salt. Cook stirring from time to time until the onions have softened and become translucent but without color, about 3-5 minutes.
Add the rice. Cook stirring until the edges of the rice look translucent, about 1 minute.
Add all the warm stock to the rice. Close and lock the pressure cooker and bring the pressure up over a medium high flame. As soon as it is up, lower the flame to medium low and cook for exactly 6 minutes. Remove the pressure cooker from the heat, take to the sink and run cold water over the lid until the pressure drops - the cooker will make a big sigh as it does so.
Unlock the lid. You will have rice that is just al dente and quite a lot of liquid. Return to the stove and over a medium high flame add the butter and the pecorino cheese. Stir it in vigorously until well incorporated. Add the chopped radicchio, taste for salt. Cover and turn off the heat. Let the risotto sit for 5 minutes. The risotto will have lost its liquid look and have become creamy looking. Serve immediately with a little extra grated Pecorino or Parmesan.

Chef Tips

Risotto rice keeps absorbing liquid after you turn off the heat. If you let your risotto sit too long before serving, it will get dry and sticky. To keep this from happening quickly stir in a little more warm stock just enough to bring creaminess back to the rice right before you serve it.
To make this recipe without a pressure cooker use our Basic Risotto recipe, grilling the radicchio and adding it at the end of step 4 of the basic recipe.

Radicchio is a round red and white lettuce-like veggie whereas Treviso is elongated in the way of Belgian Endive. Both are great for this dish.

Registered Dietitian Approved

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