Radicchio Mushroom Risotto

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This recipe is inspired by Marcella Hazen’s “Risotto with Radicchio” in Italian Kitchen.

Radicchio Mushroom Risotto

• 1/5 c. Arborio rice
• 4 T butter
• 1 T olive oil
• 1/2 chopped onion
• 1 head radicchio, chopped
• 1 c. white mushrooms, sliced
• 3-4 c. broth (chicken, beef, or vegetable is fine)
• Splash rice wine vinegar
• Grated Parmesan
• Salt and pepper

Heat the olive oil and the butter in a large pan until melted.  Add the onion and cook for a couple of minutes until it is soft.  Add the radicchio and mushrooms and cook for a couple of minutes until they are soft as well.

To the pan add the Arborio rice and vinegar.  Add 1-2 ladles of broth and stir the rice so that it does not stick to the bottom or sides of the pan.  Follow this pattern: add a ladle of broth, stir and let the rice absorb the liquid, and repeat.  Continue this until the rice is cooked.  This will take 10-15 minutes.  The rice will be firm but not crunchy.

Add the cheese, salt and pepper, and serve.