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Ingredients (makes 4 servings):
- 3/4 cups Vialone Nano or Arborio
(i.e. short grained) rice
- 1 pound radicchio di Treviso
(or red radicchio)
- 1/2 pound shelled scampi
- 1 quart beef or fish broth, simmering
- 1/2 a medium onion, minced
- 1 clove garlic, crushed
- 1/4 cup unsalted butter, plus
2 tablespoon
- 6 tablespoon plus 1/4 cup extra
virgin olive oil
- 1/2 cup grated Parmigiano
- Brandy (1-2 tablespoons)
- 1/4 cup dry red wine
- Flour
- 1/4 cup Minced parsley
- Pepper and Salt to taste
- Salt and grated Parmigiano to
taste.
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Preparation
The red radicchio of the Veneto is one
of the great glories of the winter months, and
a perfect reason to eagerly await cold weather.
Wash, dry and shred the radicchio, including the
tender part of the root. Set a skillet on the
fire and sauté the onion and the garlic
in the oil and butter, over a low flame for about
5 minutes, add the radicchio and sauté
for 5 more minutes; sprinkle the mixture with
the wine and let it evaporate. In the meantime,
flour the shrimp, sauté them in 2 tablespoons
of oil in another skillet for 3 minutes, sprinkle
them with the brandy, light it, let it burn out,
and set the shrimp and the radicchio aside. Set
the rice pot on the fire and toast the rice in
1/4 cup olive oil, stirring constantly to prevent
from burning, for about 10 minutes. Begin adding
hot broth a ladle at a time, stirring and adding
more as it is absorbed. When the rice is half-cooked
stir in the radicchio and the scampi. When it
is just shy of being al dente check seasoning,
remove it from the fire; stir in a last half ladle
of broth (the risotto should not be dry, but creamy),
the 2 tablespoons of butter, the parsley, and
the Parmigiano. Let sit covered for a minute and
serve.
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