Radicchio Risotto with Scampi - Risotto di Radicchio di Treviso e Scampi

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients:

• 1 3/4 cups Vialone Nano or Arborio (i.e. short grained) rice
• 1 pound (450 g) Radicchio di Treviso
• 1/2 pound (200 g) shelled scampi (or other shrimp if need be)
• 1 quart (1 liter) beef or fish broth, simmering
• 1/2 a medium onion, minced
• 1 clove garlic, crushed
• 1/4 cup unsalted butter, plus 2 tablespoons (65 g in all)
• 1/2 cup (50 g) grated Parmigiano
• Pepper
• Hot pepper (an option; go easy if you add it)
• Brandy (1-2 tablespoons)
• 6 tablespoons olive oil
• 1/4 cup dry red wine
• Flour
• 1/4 cup minced parsley

Preparation:

Wash, dry and shed the radicchio, including the tender part of the root. Set a skillet on the fire and melt the butter, then sauté the onion and the garlic over a low flame for about 10 minutes, adding the radicchio after about 5; sprinkle the mixture with the wine and let it evaporate.

In the mean time, flour the shrimp, sauté them in 2 tablespoons of oil in another skillet for a couple of minutes, sprinkle them with the brandy, light it with a long-stemmed match (if you are using a gas burner, you can also incline the skillet and pull it back a little, thus allowing the flames to lap over the far lip of the pan, and ignite the vapors), let it burn out, and set the shrimp and the radicchio aside.

Set the rice pot on the fire and toast the rice in 1/4 cup olive oil, stirring constantly lest it burn, for 5-7 minutes. Begin adding broth a ladle at a time, stirring and adding more as it is absorbed. When the rice is half-cooked stir in the radicchio and the scampi. When it is just shy of being al dente check seasoning, remove it from the fire; stir in a last half ladle of broth (the risotto should not be dry, but creamy), the 2 tablespoons of butter, the parsley, and the Parmigiano.

Let sit covered for a minute and serve, with a rich white wine, for example Umberto Portinari's Soave Vigna Albore.

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