You are|Are|Again} looking for idea recipes radicchio and mushroom risotto that are appetizing? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious radicchio and mushroom risotto should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of radicchio and mushroom risotto, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare radicchio and mushroom risotto delicious home, because as long as you know the trick, this dish is could become treat special.

Ingredients and seasonings required exist for prepare

1. Prepare 150 ml Risotto rice (Arborio or Carnaroli)
2. Prepare 100 grams Radicchio / Red-leaved chicory
3. Prepare 80 grams Your favourite mushrooms (2-3 kinds: fresh porcini and chiodini are recommended)
4. Prepare 40 grams Shallots or onion
5. Prepare 1 clove Garlic
6. Prepare 800 ml Chicken stock or comsomme soup
7. Prepare 60 ml White wine (or red wine)
8. Take 1 tbsp + 1 tablespoon Extra virgin olive oil
9. Prepare 1/2 tbsp Butter
10. Prepare 3 tbsp Parmesan cheese (grated)
11. Prepare 1 Salt and pepper
12. Prepare 1 Parsley (minced)

Radicchio and Mushroom Risotto is something that I have loved my entire life. To begin with this recipe, we must first prepare a few components. Here is how you cook it. Add roasted radicchio and mushrooms to the cooked risotto and stir to combine.

Steps to cook Radicchio and Mushroom Risotto:

1. Wipe the dirt off from the surface of the mushrooms using a tightly wrung out towel. Cut off the hard part of the stems, and cut into 1 cm cubes.
2. Cut the radicchio into small pieces, and mince the shallots. Remove the core of the garlic, and mince.
3. Pour the chicken stock into a pot, and simmer over low heat without bringing it to a boil.
4. Add 1 tablespoon of oil and the garlic into a different pot, then saute until fragrant. Add the mushrooms, and briefly stir-fry. Transfer to a plate.
5. Add 1 tablespoon of oil and the butter to the same pot. Add the shallots (or onion), and stir-fry until lightly browned.
6. Set aside a handful of radicchio, add the rest into the pot, and stir-fry.
7. Add the rice, and stir-fry until it becomes translucent. Add the white wine, and cook until the alcohol is evaporated.
8. Add 1 ladleful of the chicken stock into the pot, and simmer over low heat while stirring with a wooden spatula.
9. When the liquid starts to evaporate, repeat Step 8 to cook through the rice.
10. When you have about 2 ladlefuls of chicken stock left, add the sauteed mushrooms and the radicchio, which was set aside earlier.
11. Turn off the heat when the rice becomes al dente. Add the cheese, and stir. Taste it, and adjust the flavour with salt (if necessary) and pepper.
12. Serve on a plate, sprinkle with the minced parsley, and then it's done.
13. The radicchio / red-leaved chicory is often used in risotto or pasta in Italy. Its unique bitterness becomes mild after cooking.
14. Note 1: Adding the mushrooms and a small amount of radicchio at the end gives a nice texture to the dish.
15. Note: You can use only one kind of mushrooms, but I recommend using a few kinds. It will add more flavour and texture.
16. Done and ready to serve!

Remove from heat, and stir in remaining butter and grated Pecorino cheese. Taste and season with salt and pepper, if needed. Squeeze some lemon juice over each serving, and serve. Wash the leaves under running water and dry them well, then cut them into thin strips. Toast the rice for a minute, then add the radicchio and the wine, and cook until the wine evaporates.

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