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Risotto With Dried Plums and Radicchio

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This easy, elegant recipe is sure to be a winner

Risotto with California Dried Plums and Radicchio

When having friends over, we suggest stirring things up with a creamy risotto with arugula, radicchio and just the right touch of fruity sweetness from dried plums. Recipe courtesy of California Dried Plum Board.

Ingredients

2 Tablespoons butter
1 small onion, diced
1½ Cup Arborio rice
1 Teaspoon minced garlic
½ Cup white wine
6 Cups hot low-sodium chicken broth
1 Cup coarsely chopped arugula
1 Cup coarsely chopped radicchio
1 Cup (about 6 ounces) quartered California pitted dried plums
½ Cup grated Parmigiano-Reggiano cheese
1 Teaspoon grated Meyer lemon zest
Salt and freshly ground balck pepper
Shaved Parmigiano-Reggiano cheese

12 Easy Risotto Recipes

Risotto is a fine dining staple that, for too long, has been confined to restaurants. The creamy, comforting dish is often thought to be inaccessibly difficult for home cooks. But the truth is that, with the right technique, risotto is easy enough for any cook to make on a weeknight. It comes together with shockingly little effort in a pan, and a pressure cooker makes it even easier.

Once you've realized just how simple it is to make amazing risotto, you're going to want to put it into your standard rotation. You'll never get bored, either, because risotto is a perfect canvas for all sorts of flavors. You'll find we have plenty of variations to keep you satisfied, from saffron-scented risotto alla milanese to vegan miso risotto and a make-ahead baked risotto casserole.

And if you've got leftovers, there are few dishes as satisfying as risotto al salto—that is, a crispy fried risotto pancake.

Risotto with Barolo, Radicchio and Fontina

Barolo is a red wine produced in Piedmont, a region in northern Italy. Made with 100% Nebbiolo grapes, Barolo is considered to be one of Italy’s greatest wines. It often has an intense ruby red color with aromas of dried flowers, ripe red fruits and spices. Its long finish and good structure make it a perfect wine to enhance classic Italian dishes, like risotto.

Heat the extra virgin olive oil in a medium skillet, add the onions and cook over medium-low heat until translucent, but not brown. Add the radicchio cook for 5 minutes.

Pour in the rice and toast for 1 minute. Add 1 cup wine and simmer until the rice has absorbed the wine then add a ladle of vegetable broth. Continue to add a ladle of vegetable stock, one at a time, while stirring occasionally with a wooden spoon. Always let the rice absorb the liquid before adding more. You may or may not use all of the stock.

Around 18-20 minutes of cooking, the rice should be “al dente” or “firm when bitten”. At this point, stir in the remaining ½ cup of Barolo wine, Parmigiano Reggiano cheese, butter and fontina cubes.

Season with salt and freshly cracked black pepper and top with the fontina cheese heart (optional) and parsley. Buon appetito!

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