Joanne Weir's Risotto with Rosé Champagne and Radicchio
Joanne Weir teaches hands-on cooking courses in her professional
kitchen in San Francisco and also has a schedule of week-long
journeys to locations in France, Italy, and Spain. She
is the author of several cookbooks. Her latest cookbook
is Wine Country Cooking.
You can find out more about Joanne Weir and her cooking classes
on her Web
site.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 3 cups chicken stock
- 2 cups Rosé Champagne
- 2 cups Italian vialone nano, carnaroli rice or Arborio rice
- 1 tablespoon unsalted butter
- Freshly grated nutmeg
- 1 cup grated Parmigiano Reggiano
- ½ small head radicchio, halved and cut into thin
strips
- Salt and freshly ground black pepper
Heat the olive oil in a large heavy pot over
medium heat. Add the onions and cook, stirring occasionally,
until soft, 10 minutes.
In the meantime over low heat, in a saucepan on the back burner of the
stove, bring the chicken stock and 1 cup water to just below a simmer. In
another saucepan, warm the rosé Champagne just below a simmer.
Increase the heat to medium, add the rice to the onions and stir until
the rice is very hot, just begins to stick to the bottom of the pan, and
the rice is completely coated with oil, 2 to 3 minutes. Add
two ladlefuls of hot Champagne and stir constantly until the Champagne
is almost absorbed. Add a ladleful of chicken stock and stir steadily
to keep the rice from sticking. Continue to add the chicken stock
a little at a time, stirring until the chicken stock is gone. Then
continue with the hot Champagne. Continue to add the Champagne until
the rice is at the chalky stage, 18 to 25 minutes. Continue to add
wine and stir for an additional 2 minutes, until it is just beyond the
chalky stage. If you run out of Champagne, use hot water.
Remove the pan from the heat, add another ladleful of Champagne, butter,
nutmeg to taste, half of the Parmigiano Reggiano, radicchio and salt and
pepper. Stir quickly, cover and let sit covered off the heat for
5 minutes.
After 5 minutes, stir the risotto. Season to taste with salt and
pepper and serve immediately with more Parmigiano.
Serves 8
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Joanne Weir's Cookbooks
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