Risotto with Scampi and Radicchio

Name: Risotto with Scampi and Radicchio
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 fish bouillon cube; 3 tbsp. extra-virgin olive oil; 1 small white onion, peeled and minced; 2 cloves garlic, peeled and minced; 1 1 ⁄ 4 lb. small shrimp, peeled; 1 2 ⁄ 3 cups carnaroli rice; 1 cup tocai friulano, or other dry Friuli white wine; 1 medium head radicchio di treviso, trimmed and chopped; 1 tbsp. butter; 1 ⁄ 4 cup grated parmigiano-reggiano; Salt

Serves
serves 4

(Risotto con Scampi e Radicchio)

For an authentic Venetian iteration of this dish you'll need true scampi—Adriatic crayfish—but it can be difficult to find in the U.S. Good small shrimp are a perfectly acceptable substitute.

Ingredients

1 fish bouillon cube
3 tbsp. extra-virgin olive oil
1 small white onion, peeled and minced
2 cloves garlic, peeled and minced
1 ¹⁄₄ lb. small shrimp, peeled
1 ²⁄₃ cups carnaroli rice
1 cup tocai friulano, or other dry Friuli white wine
1 medium head radicchio di treviso, trimmed and chopped
1 tbsp. butter
¹⁄₄ cup grated parmigiano-reggiano
Salt

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Instructions

Step 1

Bring 5 cups water to a boil in a medium pot over high heat. Reduce heat to low, add bouillon cube, and stir until dissolved.

Step 2

Heat oil in a medium heavy pot over medium-low heat. Add onions and garlic and cook, stirring often with a wooden spoon, until soft, about 10 minutes. Increase heat to medium-high, add shrimp, and cook for 1 minute.

Step 3

Add rice, stir to coat well, then add wine and cook until alcohol evaporates, about 3 minutes. Add 3⁄4 cup warm broth at a time and cook, stirring constantly, until broth has been absorbed before adding more. After 15 minutes, add radicchio. Continue cooking until rice is tender but firm, about 5 minutes more. Remove from heat, stir in butter and parmigiano, and season to taste with salt.