Radicchio or Endive Risotto |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
1 tablespoon olive oil
3 cups shredded radicchio (about 6 oz) (or Belgian endive - about 12 oz)
1 tablespoon lemon juice (omit if using endive)
Basic Risotto
1 small clove garlic, minced or pressed
1 tablespoon butter (or margarine)
whole radicchio or Belgian endive leaves, washed and crisped
Lemon wedges
Italian (flat-leaf) parsley
Heat oil in a 3- to 4-quart pan over high heat. Add shredded radicchio and lemon juice; stir just until radicchio is wilted (about 2 minutes). Lift out and set aside.
In same pan, prepare Basic Risotto, adding garlic with rice; when you add cheese, gently stir in cooked radicchio and the 1 tablespoon butter. Serve in a warm bowl lined with radicchio leaves; or place leaves on individual plates and spoon risotto into leaves. Garnish with lemon wedges and parsley sprigs.
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