Risotto With Radicchio And Smoked Mozzarella Recipe

Name: Risotto With Radicchio And Smoked Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups canned low-sodium chicken broth or homemade stock, more if needed; 1 cup water, more if needed; 2 tablespoons olive oil; 1 onion, chopped; 2 cups arborio rice; 1/2 cup dry white wine; 1 3/4 teaspoons salt; 1 head radicchio (about 1/2 pound), cut into 1-inch pieces; 3 tablespoons chopped fresh parsley; 1/4 teaspoon fresh-ground black pepper; 2 tablespoons butter; 1/2 pound smoked mozzarella, cut into 1/4-inch dice

Servings: persons

5 cups canned low-sodium chicken broth or homemade stock, more if needed
1 cup water, more if needed
2 tablespoons olive oil
1 onion, chopped
2 cups arborio rice
1/2 cup dry white wine
1 3/4 teaspoons salt
1 head radicchio (about 1/2 pound), cut into 1-inch pieces
3 tablespoons chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
2 tablespoons butter
1/2 pound smoked mozzarella, cut into 1/4-inch dice

1
In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
2
Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
3
Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. Cook the rice in this way until almost tender, about 20 minutes. Add the radicchio and parsley and cook until the radicchio and the rice are tender, about 5 minutes more. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water.
4
Stir the pepper and the butter into the risotto. Add the mozzarella and stir until it melts into a web.
5
Wine Recommendation: Here's a risotto that can stand up to red wine. Try an unoaked Barbera d'Alba, a lively and fruity wine whose very light tannins won't accentuate the bitterness of the radicchio.

1117

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups canned low-sodium chicken broth or homemade stock, more if needed, 1 cup water, more if needed, 2 tablespoons olive oil, 1 onion, chopped, and more.

Yes, Risotto With Radicchio And Smoked Mozzarella falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto With Radicchio And Smoked Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions