| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Italian |
March 1991 |
1 |
servings |
INGREDIENTS
| 8 |
c |
Water |
| 1 1/2 |
c |
Arborio rice |
| 2 |
tb |
Olive oil |
| 1 |
|
Garlic clove; chopped |
| 1 |
sm |
Radicchio head; shredded |
| 1 |
|
14 ounce can Italian plum tomatoes; drained, chopped, |
|
|
; juices reserved |
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Chicken stock or canned broth |
|
|
Freshly grated Parmesan cheese |
INSTRUCTIONS
Bring water to boil in heavy large saucepan over medium-high heat. Add rice
and cook until tender but still firm to bite, stirring frequently, about 12
minutes. Drain. (Rice can be prepared 2 days ahead. Cover and chill.)
Heat oil in heavy large saucepan over medium heat. Add garlic and saute 30
seconds. Add radicchio and saute until just wilted, about 2 minutes. Stir
in tomatoes and their juice and simmer until liquid is slightly reduced,
stirring occasionally, about 8 minutes. Add cream and stock and simmer 5
minutes. Stir in rice. Reduce heat and simmer until liquid is absorbed,
stirring frequently, about 4 minutes. Season with salt and pepper. Transfer
to dish. Serve, passing Parmesan separately.
Serves 4.
Bon Appetit March 1991
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