This Barolo Risotto with Radicchio and Fontina is perfect for an upcoming romantic Valentine’s Day dinner.
Ingredients
2-3 tablespoons extra virgin olive oil
1 medium red onion, finely chopped
1¾ cup (300g) carnaroli rice
1½ cups Barolo (or a good red wine)
4 cups (33ounces, 1 liter) vegetable stock
½ head of radicchio (also called Italian chicory), thinly chopped
3.5 ounces (100g) fontina (Gruyère, Gouda or provolone can also be used), cut out hearts with a cookie cutter (if desired) and cut the rest of the cheese in cubes (or cube all of the cheese)
¾ cup (35g) Parmigiano Reggiano, grated
3 tablespoons (43g) butter
Salt, to taste
Freshly cracked black pepper, to taste
Parsley, as needed
Instructions
In a medium skillet, cook the onions with the extra virgin olive oil over medium-low heat, until translucent, but not brown. Add the radicchio and continue cooking for 4-5 minutes.
Add the rice and toast for 1 minute, then pour in 1 cup wine. Simmer until the rice has absorbed the wine then add a ladle of vegetable broth and stir. Continue adding a ladle of vegetable stock, one at a time while stirring occasionally and letting the rice absorb the liquid before adding more. You may or may not use all of the vegetable stock.
When the rice is “al dente” or still firm when bitten, about 18-20 minutes, vigorously stir in the remaining ½ cup wine, Parmigiano Reggiano cheese, butter and fontina cubes. Season with salt and freshly cracked black pepper to taste and top with the fontina cheese heart and parsley.
Recipe by Italicana Kitchen at https://italicanakitchen.com/barolo-risotto-with-radicchio-and-fontina/