Radicchio and Mushroom Risotto
This is a classic and elegant Venetian risotto in which the bitterness of the Treviso radicchio plays off the richness and slight sweetness of the red onion and Barolo wine, the creaminess of the melted parmesan and the earthiness of the crimini mushrooms. It is quite literally a show-stopper and will make for the centerpiece of a memorable summer dinner. The below recipe represents a joining of ideas presented for this dish by Paula Wolfert in her 1998 “Mediterranean Grains & Greens” and Faith Willinger in her 1996 “Red, White & Greens”. Make sure that you garnish it with a little shaved parmesan and a liberal grinding of black pepper. ½ pound radicchio (preferably Treviso), washed and shredded Toss radicchio with salt and let stand for 5 minutes. Heat a large, wide-bottomed, heavy pan over medium heat. Rinse the radicchio. Add to pan with 1 tablespoon of olive oil and cook, covered, until very tender, about 20 minutes. Remove to a bowl. Melt butter with the remaining 2 tablespoons olive oil in the heavy pan over medium heat. Add onion and cook until it has turned translucent and a bit brown, about 10 minutes. Add in the rice, and fry, stirring constantly until lightly toasted, about 5 minutes. Raise heat to medium-high and add in the red wine and thyme. Cook, stirring constantly, until the liquid has been absorbed into the rice. Add in the mushrooms and 1 cup of hot stock, stirring constantly until the liquid has almost all be absorbed. Keep adding in stock in 1 cup units, stirring the rice constantly until the liquid has been almost all absorbed. Before adding in the last cup of stock, add in the cooked radicchio. Add in the last cup of stock and stir constantly until all the moisture has been absorbed and the rice grains have achieved an al dente texture. Remove from burner, mix in the parmesan cheese, and adjust seasoning with salt and pepper. Cover and let rest for 10 minutes before serving.
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