Ingredients
- 2 1/2 cups chicken stock or vegetable broth
- 1 cup water
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1 cup Arborio rice
- 1/2 cup Yalumba Viognier South Australia The Y Series 2010
- 3/4 teaspoon Kosher salt
- 1 inch medium head radicchio, cored& chopped 1 pieces
- 3 tablespoons fresh curly-leaf parsley, chopped
- 1/2 teaspoon fresh cracked black pepper
- 2 tablespoons butter
- 1/4 pound smoked Gouda, 1/4" dice
Make it step by step
- Let's get Started - Warm over medium heat the chicken stock & water to a low simmer in a medium sauce pan.
- Add olive oil to a large sauce pan over medium heat
- Add onion & sauté till translucent - 5 minutes
- Add Arborio rice & sauté till rice turns opaque - 4 minutes
- Add Viognier wine (or any dry white wine) & Kosher salt stirring frequently till wine is absorbed - 2 minutes.
- Add 1/2 cup of warm stock & water mixture, stirring frequently
- Once the liquid has been completely absorbed, add another 1/2 cup of warm stock. Continue this process until the rice is almost tender & creamy texture - 20 minutes.
- Add radicchio & parsley - Cook 5 minutes
- Add butter, black pepper & smoked Gouda cheese Stir until the cheese melts. Season with salt & pepper as needed.
- Plating: Reserve the whole outer leaves of the radicchio to create a "bowl" for the risotto to be served in. Place the radicchio cup on serving plate & spoon risotto in lettuce cup letting some spill out onto the plate. Place the radicchio cup on serving plate & spoon risotto in lettuce cup letting some spill out onto the plate. Garnish with fresh parsley chopped & a grind or two fresh black pepper.
- VEGETARIAN OPTION: This is a soul-satisfying vegetarian option as a main course or side dish with grilled portabella mushroom burgers. Substitute a good quality or homemade vegetable broth for the chicken stock.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Michael Norpell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.