|
|
| |
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.
|
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. |
|
|
|
|
