• Ingredients: 41
  • Serves: 6
  • Prep: 45 mins
  • Bake: 45 mins

Risotto with amarone and caramelized radicchio with butter, divided, extra-virgin olive oil, minced onion, large heads of radicchio, halved, cored, cut into 1/3-inch strips, arborio rice or medium-grain white rice, amarone or other dry red wine, low-salt chicken broth, freshly grated parmesan cheese. To make this risotto with amarone and caramelized radicchio for 6 persons you will need 45 mins for preaparation and 45 mins for baking.

Ingredients

  • 4 tbsps. butter, divided
  • 1/4 cup extra-virgin olive oil
  • 1 cup minced onion
  • 2 large heads of radicchio, halved, cored, cut into 1/3-inch strips
  • 2 cups arborio rice or medium-grain white rice
  • 1 cup amarone or other dry red wine
  • 6 cups low-salt chicken broth
  • 1 cup freshly grated Parmesan cheese

For garam masala syrup

  • 2 cups water
  • 1/2 cup sugar
  • 1 pc. cinnamon stick
  • 2 pcs. fresh ginger, smashed
  • 2 tsps. green or white cardamom pods, lightly crushed
  • 2 tsps. coriander seeds, lightly crushed
  • 10 whole black peppercorns, lightly crushed
  • 1/4 tsp. dried hot red pepper flakes

For salad

For salad

  • 1/2 lb arugula
  • 1/2 lb feta, crumbled
  • 1 fresh serrano chile, thinly sliced crosswise

To assemble dish

Crudités

Dippers

Directions

  1. Step 1 Melt 1 tablespoon butter with olive oil in heavy large deep skillet over medium-high heat. Add onion and radicchio; sauté until beginning to brown, about 18 minutes.

    For this step you will need

  2. Step 2 Add rice. Sprinkle with salt and pepper; stir until rice is translucent at edges but still opaque in center, about 3 minutes.

    For this step you will need

  3. Step 3 Add wine; simmer until wine is absorbed, stirring occasionally, about 3 minutes. Add 5 1/2 cups broth; increase heat and bring to boil.
  4. Step 4 Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally and adding more broth as needed, about 18 minutes.

    For this step you will need

  5. Step 5 Remove risotto from heat; stir in remaining 3 tablespoons butter and Parmesan cheese. Season risotto to taste with salt and pepper and serve.

    For this step you will need

Nutrition information

Calories 520 Carbohydrates 57 g (19%)
Fat 23 g (36%) Protein 17 g (33%)
Saturated Fat 10 g (49%) Sodium 389 mg (16%)
Polyunsaturated Fat 2 g Fiber 3 g (10%)
Monounsaturated Fat 11 g Cholesterol 33 mg (11%)