Sun Oven Risotto With Radicchio Recipes

Steps:

• Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
• Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the radicchio or endive, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Steps:

• In a large heavy saucepan or skillet, soften the onion in the butter. Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
• Add the raddichio leaves, saute for one minute, then pour in the wine. Stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender but firm. If you run out of stock, add warm water instead.
• Turn off the heat, add cream and season the risotto with salt, pepper and Parmesan cheese to taste. Serve immediately, with more cheese to pass separately at the table.

Steps:

• Heat the broth and maintain at a simmer.
• In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
• Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
• Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
• When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
• Serve at once.

Steps:

• Bring 5 cups stock to simmer in heavy medium saucepan over medium high heat. Reduce heat to low; keep stock hot.
• Heat oil in heavy saucepan over medium heat. Add onion; sauté until soft but not brown, about 5 minutes. Add rice; stir 2 minutes. Add wine; reduce heat to medium low. Simmer until wine is absorbed, stirring constantly, about 1 minute. Add 1 cup of hot stock; simmer until stock is absorbed, stirring often, about 3 minutes. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 20 minutes.
• Mix 1 1/2 cups radicchio into risotto; simmer 3 minutes, stirring often. Remove risotto from heat. Mix in 1/3 cup Parmesan cheese, half and half, parsley and thyme. Season to taste with salt and pepper.
• Transfer risotto to shallow serving bowl. Sprinkle with 1/2 cup radicchio. Serve, passing additional Parmesan.

Steps:

• Separate the radicchio leaves, discarding the outer leaves and any that are wilted or damaged. Trim and discard the thick leaf bottoms and tough sections of the central ribs. Slice the leaves in long shreds, about 1/2 inch thick. Heat 8 cups water almost to the boil. Keep it very hot, simmering near the risotto pan.
• Put the olive oil in the saucepan, and set over medium heat. Scatter in the bacon pieces and cook briefly, until the fat renders, then stir in the onions and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are wilted and lightly colored and the bacon is slightly crisped, 8 minutes or so.
• Pour in the rice all at once, raise the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (but not browned). Pour in the wine and cook, stirring continuously, until nearly all the liquid has been absorbed.
• Drop all of the shredded radicchio into the saucepan, and stir in with the rice for a couple of minutes, as the shreds wilt and release liquid. Then ladle in 2 cups of the simmering water and cook, stirring, until the water is almost absorbed, 5 minutes or more. Quickly ladle in another couple of cups of water, add another 1/2 teaspoon salt, and keep stirring, as the rice releases its starches and a thick, creamy suspension starts to form. Again, when the water is almost absorbed-and you can see the bottom of the saucepan as you stir-ladle in another cup or so of water. Continue this process.
• After the risotto has cooked for 15 to 20 minutes and incorporated 6 cups of water, taste for texture and seasoning: add more salt and/or incorporate more hot water as needed. When the risotto is al dente and creamy, turn off the heat. Drop in the butter pieces and stir in vigorously, along with the 1/2 cup of grated cheese.
• Serve without delay, heaping the risotto in warm pasta bowls, and pass more grated cheese at the table.

Steps:

• Set Sun Oven out to preheat. Combine butter and onions in a dark, light-weight pot. Cook onions in the Sun Oven (or stovetop) until softened, about 20 minutes. Stir in the radicchio, put the lid on the pot and cook until wilted, about 20 minutes. While the radicchio is cooking, heat the broth on the stove in a saucepan to just below boiling. Transfer pot to the stove and over medium-high heat stir in the rice. Add the wine and stir until it has evaporated, about 2 minutes. Stir in the broth, put the lid on the pot and return it to the Sun Oven. Cook 20 to 25 minutes. Stir in the cheese, season to taste with salt and pepper. Serve immediately.