Two remarks to start with: firstly, there are, I think, two schools of thought about the consistency of risotto, creamy or grainy, which is achieved either by stirring more or less constantly or by not stirring at all. With mushrooms I prefer it grainy, with this one I definitely like the creamy consistency, which is underlined by the mascarpone. Secondly, I had always thought of radicchio as a salad, but having had it as a crostini topping, I realised what a versatile plant it is. More on that one soon…
(serves three to four as a main meal)
- 400 g risotto rice
- 200 ml white wine
- 3-400 ml vegetable broth
- 1 medium onion, chopped
- 2 or more cloves of garlic
- 200 g mascarpone, perhaps mascarpone mixed with gorgonzola
- 2 handful radicchio cut into strips, not too narrow
- 1 yellow pepper quartered and sliced (I only had a red, but yellow looks nicer)
- salt and pepper, optionally Teeparadies Hildegard spice mix.
- Shavings of parmesan or pecorino romano
What you do
- Fry the onions in generous olive oil until they are glassy, add the rice and get it glassy as well.
- Pour in the wine and allow it to be absorbed, then keep adding the broth, stirring the risotto quite often.
- When the rice corns are still quite hard at the very centre, add the garlic and the mascarpone.
- Stir for another five minutes or so – until the risotto is practically done – then add the peppers and the radicchio (this way they get cooked but will still be crispy).
- Season with salt (if needed) and pepper, optionally but warmly recommended with the Teeparadies Hildegard herb mixture.
- Serve with a generous shavings parmesan or pecorino romano