Following to our Foodie Guide to Radicchio, we selected for you this recipe that matches radicchio's bitter taste with mushrooms, two ingredients that can be found in autumn.
Ingredients
(serving 4)
350g Carnaroli rice; 1/2 glass white wine;
150g mushrooms (possibly a mixture of porcini and chiodini mushrooms);
200g radicchio precoce di Treviso or Chioggia, trimmed and finely sliced;
2 shallots, finely chopped; 1 garlic clove;
4 tpsp extra virgin olive oil;
80g butter; stock;
Salt and pepper; Grated Parmesan cheese.
Preparation
Clean and chop the mushrooms, then sauté one garlic clove in olive oil, add mushrooms and cook over medium heat for 10 minutes, adding a ladle of stock if necessary, salt and pepper. Then set aside. In a large saucepan, melt 40g of butter and add the shallots. Let them sweat until pale gold, then shred the radicchio leaves, add to the pot, and cook until they are tender.
Add rice and sauté for 2 more minutes until rice grains are translucent, then pour in the white wine and keep stirring to cook out the alcohol.
At this point, start adding warm stock, a ladleful at a time, stirring often. Add more stock as needed, until the rice is cooked "al dente".
Half-way through the cooking process add the mushrooms and another fistful of sliced radicchio leaves, that will retain a crunchier texture in the end.
Turn off the heat, stir in the remaining butter and serve with grated Parmesan cheese and freshly ground pepper.
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Buon Appetito!
