Risotto with Radicchio and Tomatoes

1. 1

   Bring water to boil in heavy large saucepan over medium-high heat.

2. 2

   Add rice and cook until tender but still firm to bite, stirring frequently, about 12 minutes.

3. 3

   Drain.

4. 4

   (Rice can be prepared 2 days ahead.

5. 5

   Cover and chill.)

6. 6

   Heat oil in heavy large saucepan over medium heat.

7. 7

   Add garlic and saute 30 seconds.

8. 8

   Add radicchio and saute until just wilted, about 2 minutes.

9. 9

   Stir in tomatoes and their juice and simmer until liquid is slightly reduced, stirring occasionally, about 8 minutes.

10. 10

    Add cream and stock and simmer 5 minutes.

11. 11

    Stir in rice.

12. 12

    Reduce heat and simmer until liquid is absorbed, stirring frequently, about 4 minutes.

13. 13

    Season with salt and pepper.

14. 14

    Transfer to dish.

15. 15

    Serve, passing Parmesan separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.