Ingredients
Serves 4
Step 1
Bring water to boil in heavy large saucepan over medium-high heat. Add rice and cook until tender but still firm to bite, stirring frequently, about 12 minutes. Drain. (Rice can be prepared 2 days ahead. Cover and chill.)
Step 2
Heat oil in heavy large saucepan over medium heat. Add garlic and sauté 30 seconds. Add radicchio and sauté until just wilted, about 2 minutes. Stir in tomatoes and their juice and simmer until liquid is slightly reduced, stirring occasionally, about 8 minutes. Add cream and stock and simmer 5 minutes. Stir in rice. Reduce heat and simmer until liquid is absorbed, stirring frequently, about 4 minutes. Season with salt and pepper. Transfer to dish. Serve, passing Parmesan separately.
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Reviews (5)
Back to TopThis was horrible!! : ( I made it for a dinner party with my friends. After one bite they looked at me in disgust and asked for the phone. They wanted to call the nearest papa ginos to order pizza! Thanks to your recipe my friends will never look at me again... DREADFUL!!!!!!!
Anonymous
Boston, MA
12/27/2003
ehhh
Anonymous
chicago, IL
10/20/2001
Risotto is such a heart healthy way to eat - cream is unecesary.
Anonymous
New York, NY
8/13/1999
couldn´t agree more with previous reviewer. This is not a risotto recipe.
Anonymous
São Paulo, Brazil
6/16/1999
This isn't a bad rice dish, but it's not a risotto. I may try it with similar ingredients and a true risotto technique and see what happens. The gradual introduction of hot liquid into rice which has been sauteed in oil/butter is essential to producing the peculiar character of a real risotto - "al dente" rice, with a creamy mantle of slowly cooked starch.
Mike Feinerman
Chicago, IL
1/25/1999
