INGREDIENTS

INSTRUCTIONS

Wash, dry, core and julienne the radicchio. Heat the broth in a
saucepan and adjust the heat to keep it simmering. Heat the oil in a
large, heavy-gauge pot. Add the onion and saute over low heat until
soft and translucent, about 5 minutes. Add the rice and stir until  all
the kernels are well coated. Add the wine or beer and stir until  the
rice absorbs all the liquid. Begin adding broth to the rice pot,  a few
ladles at a time, stirring occasionally and adding additional  broth
only when the previous liquid has been almost completely  absorbed. The
heat should be low and the rice gently simmering. Add  3/4 of the
radicchio at the halfway mark (after the rice has been  cooking for
about 10 minutes and stir to blend. Continue adding broth  until the
rice is tender and there is still enough broth to produce a  slightly
runny consistency. You may not need to use the extra broth,  or all the
broth. Season with salt and pepper, add the cheese and  remaining
radicchio. Stir until all ingredients are well blended, and  serve
immediately in warm bowls.  SERVES 4, takes about 60 minutes maximum;
there's moderate difficulty.  mc-PER SERVING 30% cff: 693cals; 23g fat
VARIATIONS: In place of radicchio, try using arugula, mustard greens,
watercress, dandelions, kale, or chard, or a combination. Use young,
tender leaves for julienne.  MAKE AHEAD: not advsided. Although
restaurants generally cook risotto  to the halfway point and finish it
to order, I feel that the flavor is  definitely affected. However,
risotto is quite good reheated in a  double boiler. But not too long
because the rice will continue to  absorb -- so add a little heated
liquid as needed.  RADICCHIO (Cichorium intybus) is a member of the
sunflower family and  native to Italy. There are 3 types. VERONA has
short, ruby-red leaves  and white ribs and veins; CASTELFRANCO has
variegated leaves shaped  like the red Verona but white or pale green
speckled with deep red  spots; and TREVISO has slender dark leaves, 3
to 6 inches long  attached to a woody root.  Verona is the most pungent
of the three varieties and is recommended  for this recipe; but if
Treviso is all you can find, you might want  to add a little extra salt
or grated Parmesan to spice up the flavor.  To Buy: Season: May through
November. Select only firm, brightly  colored heads with no drying or
browning at leaf's edge.  To Prepare: Separate the leaves (unless
grilling) and wash under  several changes of water. Proceed as with
other leafy vegetables.  >"Risotto con Radicchio," from SOLO VERDURA,
by Anne Bianchi (Ecco,  1997). >Edited by Pat Hanneman 3/98  Notes: The
following risotto is both delicious and colorful, its color  resulting
from the julienned ribbons of radicchio added at the last  minute. I
have also suggested using pale ale as a substitute for  white wine. The
idea was first suggested to me by Slgnora Adua  Manfredi of Piano di
Mommio, and I have used it often as a delicious  change of pace.-AB
Recipe by: SOLO VERDURA, by Anne Bianchi  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Mar 26, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 534
Calories From Fat: 55
Total Fat: 6.1g
Cholesterol: 3.7mg
Sodium: 2550.5mg
Potassium: 964.6mg
Carbohydrates: 102.8g
Fiber: 6.3g
Sugar: 1.8g
Protein: 15.9g