Friday, November 16, 2012

JEWELLED RISOTTO



Risotto al radicchio is a traditional dish of Verona and they make it with pancetta up there.  My version uses what I had in the house last night and if you saw yesterday's post, you'll know that I have a kitchen full of pomegranates!  This is what I did:

Finely chop 2 shallots and soften them in a wide pan in 4 tablesp olive oil, adding a handful of pinenuts after about 2 mins. Add the finely chopped leaves of 1 radicchio - I chopped mine in the processor - and stir everything for about 5 mins. Add 500 gr arborio rice and stir that around too, then add a glass of white wine to the pan, stirring.  Have ready 1 litre vegetable stock, add about a quarter of this and stir.  Turn the heat down and let it absorb, then add another quarter and repeat the process until the stock is used up. It will take about 20 mins.  At the end, season to taste and add the seeds of a pomegranate, then add about 100 gr grated parmesan, grana or ragusano cheese. Stir well, then take the pan off the heat, add a few knobs of butter and stir these in too.  The pomegranate seeds will become mouth-burningly hot so let it stand for 3 mins or so, then serve in bowls.

Serves 4 generously.

Buon appetito!

4 comments:

jams o donnell said...

Now that looks damned good!

Welshcakes Limoncello said...

Thanks, jams.

James Higham said...

Perhaps I didn't read carefully enough but I didn't see the sea salt.

Welshcakes Limoncello said...

Oh, it's there, James!

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