Ingredients
- 12 cup chicken stock (low-sodium, if canned)
- 33/100 cup olive oil
- 1 cup minced onion
- 3 cup vialone nano or arborio rice
- 1 cup chopped or shredded radicchio
- 1 1/2 cup barolo wine
- 3 tablespoon unsalted butter
- 1/2 cup grated parmigiano cheese
- 1/2 cup Kosher salt and pepper
Preparation
Baking Directions:
Bring chicken stock to a boil in a large saucepan; reduce to a simmer and hold at that temperature while preparing the risotto.
In a 4-quart sauce pot, heat over a medium flame and add olive oil.
Add onion and sauté over medium-low heat until it is soft and translucent with no color.
Add rice and continue to sauté, coating rice with the oil, until grains are lightly toasted, about 3-5 minutes.
Add the radicchio and sauté for 3 minutes more.
Add Barolo wine and stir until it is almost completely absorbed.
Reserve the final 1/2 cup of Barolo to add as a finishing stage of the risotto.
Begin adding simmering stock to risotto, one ladle at a time, stirring constantly and continuing to cook at a low simmer.
Add more stock as the last addition is nearly absorbed.
Continue to cook the risotto, adding the stock in stages.
As one stage cooks down and is nearly absorbed add another ladleful.
Be cautious that the risotto does not become overcooked.
In the final stage of cooking the rice, add the last of the Barolo wine as the cooking broth.
The total cooking time will be between 18 and 22 minutes.
Remove risotto from heat and stir in butter and cheese until melted.
This is a very important stage of the risotto.
Adjust seasoning as necessary with salt and pepper.
Serve immediately.
