This recipe originally calls for taleggio, walnuts, and red wine — and that’s how I’ve made it in the past, but I was working with what I had in the kitchen in these pandemic times. Either is delicious! Cook with what you got. I used shallots, pecans, white wine, and blue cheese for this recipe — nice balance of sweet and bitter.
Ingredients (serves 6-8):
- 1 large shallot, diced (or use a small onion!)
- 1 head of radicchio, cut in half and then sliced so that it’s shredded
- 2 tbs butter, divided
- 2 cups wine (red or white! the recipe I’ve followed in the past uses pinot noir, but this time I used white — the red would add a fun color though!)
- 2 cups beef broth
- 2 cups chicken broth
- 2 cups arborio rice
- 1/2 cup grated parmesan cheese
- 1/2 cup blue cheese crumbles
- OR 1 cup (about 6oz) taleggio, cubed
- 1/3 cup chopped pecans or walnuts
- salt and pepper to taste
In a large pot over medium heat, melt 1 tbs butter. Sauté the radicchio for about 4 minutes until wilted, then set aside.
In a separate pot, bring the broths to a boil. Put the lid on to keep warm and turn off the heat.
Add the other tbs of butter back into the large pot, and add the shallot/onion. Cook until soft, about 2 minutes. Add the arborio rice and cook until white specks appear in the center, another 2 minutes.
Slowly add the 2 cups of wine a little bit at a time, cooking for about 6 minutes.
When this has absorbed, add the broth mixture 1 ladleful at a time, stirring frequently, and adding another ladleful as the liquid is absorbed. Cooking time about 20 minutes.
When all the liquid is gone and the rice is cooked, turn off the heat and mix in the cheese. Season with salt and pepper as needed. Stir in the chopped nuts.
Serve and enjoy!
Hilary's Kitchen 