Fast Guide to Producing Appetizing Radicchio and Mushroom Risotto

Hoping to dine Radicchio and Mushroom Risotto a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page gonna guide you with helpful ways on preparing a Radicchio and Mushroom Risotto like a famous chef made.

We hope you got benefit from reading it, now let's go back to radicchio and mushroom risotto recipe. You can cook radicchio and mushroom risotto using 12 ingredients and 15 steps. Here is how you achieve it.

To cook an extraordinary Radicchio and Mushroom Risotto, below are the materials required:

1. Get 150 ml of Risotto rice (Arborio or Carnaroli).
2. Use 100 grams of Radicchio / Red-leaved chicory.
3. Use 80 grams of Your favourite mushrooms (2-3 kinds: fresh porcini and chiodini are recommended).
4. Take 40 grams of Shallots or onion.
5. Prepare 1 clove of Garlic.
6. Prepare 800 ml of Chicken stock or comsomme soup.
7. Use 60 ml of White wine (or red wine).
8. Take 1 tbsp of + 1 tablespoon Extra virgin olive oil.
9. Provide 1/2 tbsp of Butter.
10. You need 3 tbsp of Parmesan cheese (grated).
11. Get 1 of Salt and pepper.
12. Prepare 1 of Parsley (minced).

After preparing the ingridients, next you are ready to make your 5-star Radicchio and Mushroom Risotto by following the procedures on this section:

1. Wipe the dirt off from the surface of the mushrooms using a tightly wrung out towel. Cut off the hard part of the stems, and cut into 1 cm cubes..
2. Cut the radicchio into small pieces, and mince the shallots. Remove the core of the garlic, and mince..
3. Pour the chicken stock into a pot, and simmer over low heat without bringing it to a boil..
4. Add 1 tablespoon of oil and the garlic into a different pot, then saute until fragrant. Add the mushrooms, and briefly stir-fry. Transfer to a plate..
5. Add 1 tablespoon of oil and the butter to the same pot. Add the shallots (or onion), and stir-fry until lightly browned..
6. Set aside a handful of radicchio, add the rest into the pot, and stir-fry..
7. Add the rice, and stir-fry until it becomes translucent. Add the white wine, and cook until the alcohol is evaporated..
8. Add 1 ladleful of the chicken stock into the pot, and simmer over low heat while stirring with a wooden spatula..
9. When the liquid starts to evaporate, repeat Step 8 to cook through the rice..
10. When you have about 2 ladlefuls of chicken stock left, add the sauteed mushrooms and the radicchio, which was set aside earlier..
11. Turn off the heat when the rice becomes al dente. Add the cheese, and stir. Taste it, and adjust the flavour with salt (if necessary) and pepper..
12. Serve on a plate, sprinkle with the minced parsley, and then it's done..
13. The radicchio / red-leaved chicory is often used in risotto or pasta in Italy. Its unique bitterness becomes mild after cooking..
14. Note 1: Adding the mushrooms and a small amount of radicchio at the end gives a nice texture to the dish..
15. Note: You can use only one kind of mushrooms, but I recommend using a few kinds. It will add more flavour and texture..

Clean and finely chop the radicchio leaves and dice the stems. Break the sausage meat into chunks. Put the sausage and radicchio in a large pan with the oil, garlic and onion and brown for a few minutes. This risotto is lovely garnished with parsley or toasted walnuts, or with a crumbling of chorizo, bacon or pancetta. Cook the onions and garlic until soft, then add the radicchio strips and the rice and cook, stirring until the rice is translucent.

Recipe : Radicchio and Mushroom Risotto

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Simple tips to make Radicchio and Mushroom Risotto

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