Shredded Radicchio With Parmigiano Reggiano Recipes

ROASTED RADICCHIO

Steps:

• Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
• Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

RISOTTO WITH RADICCHIO

Steps:

• Heat the oil in a heavy-bottomed pot.
• Put the broth on to heat in a separate pot.
• Saute the onion in the oil until it takes on a little color.
• Meanwhile wash the radicchio and cut off core.
• Add the rice to the onion and stir until it is well coated.
• Add the wine to rice and onion and stir; let the wine cook away, about 2 minutes, stirring.
• Shred the radicchio with a knife.
• Add about a cup of simmering chicken broth to rice and cook over high heat, stirring very often until broth has evaporated. Repeat the procedure, this time adding the shredded radicchio. Continue adding broth and stirring, cooking until broth evaporates. You may not need all the broth to cook the rice.
• Meanwhile finely grate the cheese.
• When rice is tender and there is still enough broth left in the rice to make it slightly runny, add the cheese, stirring well, season with pepper and serve.