Risotto is one of those dishes that can sound complicate to make and almost have an exotic feeling. It is true that it takes some attention to make a good one as it is easy to have a non-pleasant result, from overcooking, over seasoning or even not pairing with the right ingredients.
The reality is that it is actually an excellent dish to make in a pinch when you don’t have too much time for cooking as you really can just open the fridge: grab an onion, a leafy vegetable like radicchio, some goat cheese and the rice, mix it together and you will have an awesome meal!
Ingredients for 2 people:
1 cup Arborio or Carnaroli rice
4 cups vegetable or chicken stock
1 small onion diced
1 cup radicchio leaves shredded
1/2 cup white wine (optional)
2 tbsp butter cold + 1tbsp olive oil
1 tbsp parmesan cheese
2 tbsp goat cheese
salt & pepper to taste
Heat up 1 tbsp of butter with the 1 tbsp of olive oil and sauté the onion till soft, at low heat, for about 5 minutes. Add the rice and toast it for about 8-10 minutes till translucent. Pour the wine and let evaporate.
Add the radicchio shredded and let it soften up and then pour the stock a couple of ladle at time letting the rice absorbing the liquid and continue till the rice is cooked “al dente” for about 15 minutes. It will change color to a pale pink as the radicchio will release some color.
Once the rice is ready, remove from heat and stir in the rest of the butter cold; add the parmesan cheese.
Plate the risotto and top with the goat cheese.