Risotto With Radicchio And Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Italian | March 1991 | 1 | Servings |
INGREDIENTS
| 8 | c | Water |
| 1 1/2 | c | Arborio rice |
| 2 | T | Olive oil |
| 1 | Garlic clove, chopped | |
| 1 | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3870
Calories From Fat: 1968
Total Fat: 221.1g
Cholesterol: 629mg
Sodium: 9495.8mg
Potassium: 2999.5mg
Carbohydrates: 279.8g
Fiber: 12.7g
Sugar: 19.6g
Protein: 188.4g