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Radicchio and Mushroom Risotto
Radicchio and Mushroom Risotto

Before you jump to Radicchio and Mushroom Risotto recipe, you may want to read this short interesting healthy tips about Treats that offer You Energy.

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If you’re not hypersensitive to nuts, try consuming some almonds! As an all-in-one power booster, almonds provide many health rewards. These kinds of nuts possess plenty of vitamins E, B2, and manganese. Almonds, like turkey, contain the enzyme tryptophan that may often cause you to be sleepy. Having said that, you will not need a nap after consuming almonds. Instead they will just help your muscles and gastrointestinal system relax while also helping you feel less stressed out. Your emotional condition is often lifted by simply eating almonds.

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We hope you got benefit from reading it, now let’s go back to radicchio and mushroom risotto recipe. You can cook radicchio and mushroom risotto using 12 ingredients and 15 steps. Here is how you achieve it.

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

This mushroom risotto recipe is easy and delicious, perfect for a quick lunch or dinner. Find more recipe inspiration at BBC Good Food. To plate: Set a scallion on a serving plate. At one end of the scallion, place a radicchio leaf, cup-side down. Fill the leaf with some risotto, sprinkle with bacon and then cover with a second leaf, cup-side up, to form a "tulip." Radicchio Risotto Italian Parmesan Red Wine Rice Healthy Vegetarian Parsley Garlic Onions Dinner Appetizer Weeknight Dinner Wine Fall Winter Comfort Food Main Dish Easy.

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