Radicchio makes an elegant (and delicious!) serving method for risotto. All photography courtesy Royal Rose Radicchio.

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October 2010

Product Reviews / Main Nibbles / Rice & Grains

Radicchio Recipes: Mushroom Risotto

Page 5: Pasta Course ~ Mushroom Risotto In Radicchio Wrap With Balsamic Syrup

This is Page 5 of a six-page article; here, mushroom risotto with radicchio. Click on the black links below to view the other pages.

On The Menu:

• Page 1: Radicchio Overview
• Page 2: Hors d’Oeuvre ~ Bruschetta With Radicchio di Treviso Tapenade
• Page 3: Salad Course ~ Mediterranean Fig & Radicchio Salad
• Page 4: First Course ~ Cheese Trio & Radicchio Pizza

• Page 5: Pasta Course ~ Mushroom Risotto In Radicchio Wrap With Balsamic
  Syrup
• Page 6: Main Course ~ Maple Cured Squab Breast With Braised Lentils &
  Radicchio

Mushroom Risotto In Radicchio Wrap With Balsamic Syrup

Created by Executive Chef Brandon Miller of Stokes Adobe in Monterey, California, this dish uses a radicchio “wrap” for a beautiful presentation. Yields 8 wraps.

Ingredients

• 8 leaves radicchio (large outer leaves only)
• 1 cup balsamic vinegar
• 4 tablespoons honey
• 2 ounces sweet butter
• 1 sweet yellow onion, diced
• 1 bay leaf
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh marjoram, chopped
• 6 ounces cremini mushrooms, cleaned and medium sliced
• 6 ounces portabella mushrooms, cleaned and medium sliced
• 6 ounces button mushrooms, cleaned and medium sliced
• 4 ounces enoki mushrooms
• 1 cup arborio rice
• 1/2 cup white wine
• 4 cups vegetable or chicken stock, hot
• 1/2 cup English peas (green peas), peeled
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Ice

Preparation

1. Immerse the radicchio leaves in an ice bath for 20 minutes to soften bitterness.

2. To make the balsamic syrup, combine the balsamic vinegar and honey. Reduce in sauté pan over low-medium heat to syrupy consistency. Let cool.

3. For risotto, in a large saucepan melt butter; add onion, bay leaf and herbs.

4. Sweat onions with herbs until sweet and translucent. Add all mushroom except enoki and sauté for 10 minutes over medium heat.

5. Add rice and sauté for 2 more minutes. Add white wine and cook out alcohol.

6. Cooking at medium heat, add hot stock 4 ounces at a time, stirring constantly for 15 minutes or until rice is soft with a firm middle.

7. Add peas, and season to taste with salt and pepper. Cook for 5 more minutes. Finish with grated Parmesan.

8. Pat dry the radicchio leaves. Lay them out flat and fill with mushroom risotto; then roll up like a burrito. Place fold side down on a plate and drizzle with balsamic syrup. Garnish with enoki mushrooms.

Continue To Page 6: Main Course ~ Maple Cured Squab Breast With Braised Lentils &
Radicchio

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Recipe courtesy Royal Rose Radicchio. All other content