Risotto with Roasted Radicchio and Toasted Walnuts

A healthy and delicious variation to add to your collection of rice recipes

Created by Marilyn Harris – Food Industry Consultant, Cookbook Author & Radio Talk Show Host
 

1 cup coarsely chopped GoldRiver Orchards Walnuts
Toasted walnut oil
4 small heads radicchio, washed, trimmed and quartered
5 tablespoons extra-virgin olive oil
Kosher salt
3/4 cup minced shallots
3 cups Arborio rice
1/2 cup dry white wine
5 to 6 cups chicken broth, boiling
1/2 cup chopped flat-leaf parsley
1 cup Parmigiano-Reggiano
1/4 teaspoon crushed red chile pepper

Spread the walnuts on a baking sheet. Drizzle with enough walnut oil to lightly coat and toss to coat. Roast in a 350 F. oven for 6 to 8 minutes, stirring once. Remove and cool.

Raise the oven temperature to 450 F. Place the radicchio wedges, cut side up, on a baking sheet. Drizzle with 2 tablespoons of the olive oil and lightly sprinkle with salt.

Roast in the preheated oven for 10 minutes. Remove, cool and chop coarsely.

Heat the remaining 3 tablespoons olive oil in a medium to large heavy pan.
Sauté the shallots for 3 minutes, stirring. Stir in the rice and stir just to coat with the oil.

Add the wine and cook over high heat until almost evaporated. Ladle in a ladle of the hot broth, enough to just barely cover the rice. Cook over medium heat, stirring constantly, until liquid is
absorbed.

Repeat with the hot broth, and continue to cook, stirring often, until rice is tender, but still firm. Should take 18 minutes, and no longer than 20 minutes.

Toss in the walnuts, radicchio, cheese and pepper. Taste and correct the seasonings.

Serve immediately.