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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN. COOKING TIME: 30 MIN. SERVINGS: 4 COST: LOW
2 CUPS RADICCHIO SALAD CHOPPED + MORE TO GARNISH
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1 POUND (500 gr.) WHITE RICE, NOT PARBOILED
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5 TBSPOONS UNSALTED BUTTER
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2 QUARTS ( 2 L.) CHICKEN BROTH, BOILING
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2 LARGE CHOPPED ONIONS
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3 OZ. ( 90 gr. ) GRATED PARMIGIANO CHEESE
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SALT TO TAST
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RECIPE
1) IN LARGE SAUCEPAN MELT THE BUTTER OVER MEDUM HEAT.
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2) ADD THE CHOPPED ONIONS AND SALT. COOK OVER MEDIUM HEAT UNTIL THE ONIONS ARE GOLDEN.
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3) ADD THE RADICCHIO SALAD.
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4) ONCE THE RADICCHIO IS COOKED ADD THE RICE
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5) COOK FOR ANOTHE 1-2 MINUTES STIRRING CONSTANTLY.
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6) ADD THE BOILING CHICKEN BROTH ONE TO TWO LADLES AT A TIME AND MAKE IT REDUCE BEFORE ADDING OTHER LADLES.
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7) ONCE THE RICE IS COOKED, IT SHOULD NOT BE TOO DRY, ADD THE GRATED PARMIGIANO CHEESE, SOME BUTTER AND STIRR. COVER AND LET STAND 5 MINUTES.
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8) SERVE HOT WITH EXTRA PARMIGIANO CHEESE AND FRESH RADICCHIO.
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