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1
Wipe the dirt off from the surface of the mushrooms using a tightly wrung out towel.
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2
Cut off the hard part of the stems, and cut into 1 cm cubes.
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3
Cut the radicchio into small pieces, and mince the shallots.
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4
Remove the core of the garlic, and mince.
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5
Pour the chicken stock into a pot, and simmer over low heat without bringing it to a boil.
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6
Add 1 tablespoon of oil and the garlic into a different pot, then saute until fragrant.
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7
Add the mushrooms, and briefly stir-fry.
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8
Transfer to a plate.
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9
Add 1 tablespoon of oil and the butter to the same pot.
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10
Add the shallots (or onion), and stir-fry until lightly browned.
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11
Set aside a handful of radicchio, add the rest into the pot, and stir-fry.
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12
Add the rice, and stir-fry until it becomes translucent.
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13
Add the white wine, and cook until the alcohol is evaporated.
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14
Add 1 ladleful of the chicken stock into the pot, and simmer over low heat while stirring with a wooden spatula.
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15
When the liquid starts to evaporate, repeat Step 8 to cook through the rice.
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16
When you have about 2 ladlefuls of chicken stock left, add the sauteed mushrooms and the radicchio, which was set aside earlier.
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17
Turn off the heat when the rice becomes al dente.
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18
Add the cheese, and stir.
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19
Taste it, and adjust the flavour with salt (if necessary) and pepper.
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20
Serve on a plate, sprinkle with the minced parsley, and then it's done.
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21
The radicchio / red-leaved chicory is often used in risotto or pasta in Italy.
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22
Its unique bitterness becomes mild after cooking.
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23
Note 1: Adding the mushrooms and a small amount of radicchio at the end gives a nice texture to the dish.
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24
Note: You can use only one kind of mushrooms, but I recommend using a few kinds.
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25
It will add more flavour and texture.
