Ingredients:
1 Cup Arborio Rice
1/4 Cup Red Onion (small dice)
2 Tbsp. Pure Olive Oil
1 Cup Chianti
3 Cups Chicken Stock
1 Head Radicchio Lettuce
1/2 Cup Fresh Green Peas
1 Tbsp. Whole Butter
1/4 Cup Grated Locatelli Cheese
Sea Salt (To Taste)
White Pepper (To Taste)
 

Method of Preparation:
Cut the head of radicchio in half, core, and julienne very finely. Heat one cup of the chicken stock in a small sauce pot. Add the radicchio, bring to a gentle simmer. Cover and braise for about 15 minutes, or until tender. Drain and reserve the braised radicchio. Heat oil in a small sauce pot. Add onion. Cook until lightly browned and tender. Add the rice. Constantly stir while allowing rice to lightly toast. Add Chianti and bring to a simmer while constantly stirring. Allow the rice to absorb the wine. Add one cup of

stock. Add the raw peas and bring to a simmer while constantly stirring. Allow rice to absorb the stock. Add the second cup of stock, along with the butter. Simmer, stir, and allow stock to be absorbed. Fold in the radicchio lettuce. Add finely grated Locatelli cheese. Adjust seasoning with sea salt and white pepper.

Presentation:
Place in center of plate and serve.

Serves: 4 - 6

Click here for an index card print out of this recipe!

Are you a new member of our recipe club?
Click here to see our Recipe Club Archives:

Click here to learn about our fine restaurants!