When you find yourself making a dish repeatedly, you get the idea that maybe it's worth writing about. Of course we also find ourselves writing about many dishes that we don't repeat, but that's besides the point. In fact the first version of this recipe we saw on a TV cooking show and after trying it, definitely weren't thinking of repeating it, let alone write about it.
But thanks to a routine gynecological visit waiting room discovery, it got a second chance from a food magazine article about hotel food on Ponza, our favorite Italian island not far from Rome where the suppliers of our motor driven flat pasta machine have often shown us wonderful Italian hospitality. (Eliminating our need for Ponza's hotels and their food.)
We improved this recipe by adding some ordinary looking fresh mushroom remnants lying around the fridge. Too bad radicchio is so outrageously priced these days.
what they use |
and our comments/additions |
base |
|
1 1/2 c finely chopped onion | about 1 large onion, we like onion |
1/2 stick = 1/4 c = 1/8 lb =50g unsalted butter | bob said "Wait, cut down the butter!" but it was too late |
1 lb radicchio, sliced thin | our head weighed in at 10 oz = 5/8 lb |
1/2 - 1 c fresh mushrooms, chopped, all we had at the time, could be increased | |
rice/broth |
|
2 c arborio rice | so we only did 1 1/2 c here to compensate for the reduced radicchio |
optional 1/2 c white wine here | why not? |
6 1/2 c low salt chicken broth | we use noMSG veggie broth, about 2 cubes or packets or 2 heaping teaspoons paste |
finishing touch |
|
1/2 c freshly grated parmesan (plus some at table) | |
we always grind some fresh black pepper into our risotto | |
freshly grated nutmeg to taste | who has real nutmeg on hand to grate? sprinkle it in from the spice jar, pretend you know what you're doing |
If you're already familiar with risotto, the ingredient list practically says it all. The instructions are standard.