Risotto with Leeks and Radicchio
There's something so wonderfully subtle about a creamy risotto. This one gets some extra zest from leeks, garlic, the mildly bitter radicchio, Parmesan, and Italian parsley. A classic!
Cook the leeks and garlic in hot oil in a large saucepan until they're fork tender.
Add the uncooked rice. Cook and stir over medium heat for about five more minutes.
Bring the broth to boiling in a medium saucepan, reduce heat and simmer.
Slowly add 1 cup of the broth to the rice, stirring constantly. Be careful of spattering, as the broth will steam when it comes in contact with the hot pan. Cook and stir over medium heat until the broth is fully absorbed. This should take about five minutes.
Add 1 ½ cups of the remaining broth, just a half-cup at a time, stirring constantly after each addition until the broth is absorbed. Stir in the remaining broth.
Continue to cook and stir until the rice is slightly creamy and just tender. If necessary, you may add additional broth.
When the rice is just tender, stir in radicchio, Parmesan cheese, and parsley.