29/06/2009
Risotto con radicchio e bresaola (Radicchio and bresaola risotto)
Rice / Winter / Rose Gray & Ruth Rogers / Serves: 6


2 large heads radicchio, trimmed and finely sliced
200g bresaola, finely sliced, then cut into matchsticks
3 heads fennel, finely chopped, green parts kept separate
1.5 litres chicken stock
Maldon salt and freshly ground black pepper
100g unsalted butter
1 red onion, peeled and finely chopped
1/2 teaspoon fennel seeds, crushed
3 garlic cloves, peeled and chopped
400g carnaroli rice
100ml Pinot Bianco (white wine)
100g Parmesan, freshly grated




Notes:

Replace Radicchio with red cabbage.

Source:

Rose Gray & Ruth Rogers
River Cafe Cook Book Green
Ebury Press
p.448


Heat stock to a simmer and check for seasoning.

Melt 80g of the butter in a large, thick-bottomed saucepan over a medium heat and gently fry the onion and fennel until soft and beginning to colour.
Add the fennel seeds, garlic, 2 tablespoons of the radicchio and the bresaola pieces.
Stir and cook just to combine the flavours.
Add the rice, stir it into the vegetables and cook for 2 minutes.
Add the wine and let it bubble and reduce, then start to add the hot stock ladle by ladle.
Each time you add a ladle of stock add the equivalent volume of radicchio.
Stir together, allowing the rice to absorb the stock and the radicchio to wilt.
Continue to cook the risotto in this way until the rice is al dente, about 20 minutes.

Keep back a little of the radicchio and chop it finely with the green of the fennel.
Stir this into the finished risotto with half the Parmesan.
Serve with the rest of the butter on top and the remaining Parmesan.