Recipe

Radicchio risotto

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Radicchio risotto
  • 45 gram can anchovies in oil
  • 1 red onion, finely chopped
  • 1 radicchio, finely shredded
  • 1 1/2 cup (300g) arborio rice
  • 4 cup (1l) hot beef stock
  • 1/2 cup (40g) grated parmesan
  • 2 tablespoon chopped thyme
  • 20 gram butter
  • 8 slices grilled prosciutto, to serve

Method

Radicchio risotto
  • 1
    Heat anchovies and oil in a heavy-based saucepan on medium. Add onion and sauté, 2-3 minutes, until onion is soft, but not browned, and anchovies have dissolved slightly.
  • 2
    Stir through 3/4 of radicchio. Add rice and cook, 1 minute, stirring to coat with oil.
  • 3
    Stir in hot stock, 1 cup at a time. Allow liquid to fully absorb before adding more. Continue stirring gently, 15-20 minutes, until rice is just cooked.
  • 4
    Remove from heat and stir through parmesan, thyme and butter. Season to taste. Serve topped with remaining radicchio and grilled prosciutto slices, if you like.

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