Monday, January 11, 2010
Meatless Monday: Red Wine Risotto with Radicchio & Rosemary
Do do do da do do! It's just another Meatless Monday!
This column is dedicated to my Top Chef Brother, who ordered me via email not to forget about the risottos for my Meatless Monday columns.
So here's a great risotto recipe that isn't the usual affair. Instead of using white wine, this recipe uses red wine which gives the dish a hearty, meaty kick (without the meat, of course)! It also transforms the risotto into the most stunning reddish-purple color. This veggie risotto also sports radicchio, a leaf vegetable popular in Italy with a bitter, spicy taste that mellows after it's grilled or roasted, and rosemary, one of my favorite herbs which is native to the Mediterranean region.
Another recipe tip? This dish is a great way to make use of leftover wine! I always keep bottles vacuum capped in my fridge for just such an occasion.
Red Wine Risotto with Radicchio & Rosemary
Serves 4 people
1/2 head radicchio, chopped roughly
2 tbsp fresh rosemary, chopped
4 tbsp olive oil
4 cups vegetable broth
1 shallot, chopped
1 garlic clove, chopped
1 cup arborio rice
1/2 cup dry red wine
1/2 cup parmesan reggiano, grated
salt and pepper
To cook the radicchio and rosemary, heat 2 tbsp of olive oil over medium heat. Add the radicchio and rosemary and cook gently with the lid on until wilted and tender. Season to taste with salt and pepper.
To make the risotto, heat 2 tbsp of the olive oil in a heavy bottomed pan over medium heat. Add the shallots, sauteing until translucent, about 5 minutes. Add the garlic and stir for one more minute. Then add the rice and stir for another two minutes. Pour in the red wine and stir until absorbed. Once the wine has been absorbed, slowly add the vegetable stock 1/2 a cup at a time, stirring until absorbed before adding more stock.
Once the rice is cooked al dente, stir in the radicchio and rosemary mixture and the cheese. Season to taste with salt and pepper.
To plate, either serve family style, or spoon some risotto into the center of a plate. Top with a little fresh rosemary. Enjoy!
Source for Ingredients:
organic radicchio and organic rosemary from Kenter Canyon Farms (Hollywood Farmers Market)
organic shallots and organic garlic from Hollywood Farmers Market
arborio rice, organic vegetable stock, organic olive oil and parmesan reggiano from Whole Foods
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