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| 4 Esslöffel | olive oil virgin |
| 1 mittel | Spanish onion; cut 1/4" dice |
| 1 Tasse | Arborio rice |
| 1 Tasse | red wine dry |
| 3 Tasse | Chicken stock; heated |
| 1 | Radicchio head; cored, and |
| | Thinly sliced to yield 2 cups |
| 1/2 Tasse | Parmesan cheese freshly grated |
| 4 Esslöffel | Sweet butter |
| | salt |
| | black pepper freshly ground |
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In a 12- by 14-inch skillet, heat olive oil over medium heat. Add onion and cook until soft, about 8 to 10 minutes. Add Arborio rice and stir with wooden spoon until rice is toasted and opaque, about 3 to 4 minutes. Add red wine and continue cooking over medium heat until liquid is absorbed. Add hot chicken stock, 1 ladle at a time, waiting until stock is absorbed each time until rice is cooked and has a creamy texture, about 15 minutes. Stir in radicchio, parmesan cheese and butter and stir until well mixed. Season with salt and pepper and serve immediately. This dish stands on its own as a pasta course but also serves as an excellent side dish for roasted meats. This recipe yields 4 servings.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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