A cooperative of Detroit farms raising food with common resources for common people in Metro Detroit.
4 cups vegetable or chicken broth
1 Tbs butter
2 shallots, minced
2 cups shredded radicchio
1 cup arborio rice
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
salt and pepper to taste.
Bring broth to a simmer over medium heat in a large saucepan, then turn heat down to medium low, keeping the broth at a simmer
Meanwhile, in another pan melt butter and saute the shallots until soft. Add the raddicchio and stir until it goes limp, about 4 minutes. Add rice and stir to coat with the vegetables. Pour in the wine, raise the heat, and stir until most of it has evaporated.
Using a ladle add 1 cup of hot broth to the rice and veggies. Stir constantly over medium heat until broth is absorbed, add another ladle and keep stirring. Continue adding about 1/2 cup at a time and stirring. Finished product should look like a creamy rice pudding. Finally stir in the final ladleful and the Parmesan.
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