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Radicchio And Mushroom Risotto Recipe

Radicchio and Mushroom Risotto Recipe
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Serving : 3
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Prepare the ingredients before making Radicchio and Mushroom Risotto in your home. Then, follow these steps below to serve Radicchio and Mushroom Risotto for your family or friends.

Ingredients: Radicchio and Mushroom Risotto

  • 150 ml Risotto rice (Arborio or Carnaroli)
  • 100 grams Radicchio / Red-leaved chicory
  • 80 grams Your favourite mushrooms (2-3 kinds: fresh porcini and chiodini are recommended)
  • 40 grams Shallots or onion
  • 1 clove Garlic
  • 800 ml Chicken stock or comsomme soup
  • 60 ml White wine (or red wine)
  • 1 tbsp + 1 tablespoon Extra virgin olive oil
  • 1/2 tbsp Butter
  • 3 tbsp Parmesan cheese (grated)
  • 1 Salt and pepper
  • 1 Parsley (minced)

How to Make Radicchio and Mushroom Risotto

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Radicchio and Mushroom Risotto in your home by yourself.

    Step 1
  • Wipe the dirt off from the surface of the mushrooms using a tightly wrung out towel. Cut off the hard part of the stems, and cut into 1 cm cubes.
  • Step 2
  • Cut the radicchio into small pieces, and mince the shallots. Remove the core of the garlic, and mince.
  • Step 3
  • Pour the chicken stock into a pot, and simmer over low heat without bringing it to a boil.
  • Step 4
  • Add 1 tablespoon of oil and the garlic into a different pot, then saute until fragrant. Add the mushrooms, and briefly stir-fry. Transfer to a plate.
  • Step 5
  • Add 1 tablespoon of oil and the butter to the same pot. Add the shallots (or onion), and stir-fry until lightly browned.
  • Step 6
  • Set aside a handful of radicchio, add the rest into the pot, and stir-fry.
  • Step 7
  • Add the rice, and stir-fry until it becomes translucent. Add the white wine, and cook until the alcohol is evaporated.
  • Step 8
  • Add 1 ladleful of the chicken stock into the pot, and simmer over low heat while stirring with a wooden spatula.
  • Step 9
  • When the liquid starts to evaporate, repeat Step 8 to cook through the rice.
  • Step 10
  • When you have about 2 ladlefuls of chicken stock left, add the sauteed mushrooms and the radicchio, which was set aside earlier.
  • Step 11
  • Turn off the heat when the rice becomes al dente. Add the cheese, and stir. Taste it, and adjust the flavour with salt (if necessary) and pepper.
  • Step 12
  • Serve on a plate, sprinkle with the minced parsley, and then it's done.
  • Step 13
  • The radicchio / red-leaved chicory is often used in risotto or pasta in Italy. Its unique bitterness becomes mild after cooking.
  • Step 14
  • Note 1: Adding the mushrooms and a small amount of radicchio at the end gives a nice texture to the dish.
  • Step 15
  • Note: You can use only one kind of mushrooms, but I recommend using a few kinds. It will add more flavour and texture.
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