We often think of risotto as a dish prepared with white wine, but Frankie shows us a killer recipe using red wine.
⅔ cup arborio rice
vegetable stock, drained
½ head radicchio
1 cup parmigiano reggiano grated
½ -1 cup shredded scamorza cheese [or smoked mozzarella]
2 tbls cold butter
3 yellow onion, quartered
6 carrots, cut in thirds
1 whole celery, chopped
1 head garlic
1 bay leaf
salt & peppercorns
In a medium pot, turn the heat up, add the arborio rice and lightly toast.
Begin ladling in enough liquid to cover the rice at first, then add some wine and lastly add the radicchio. Bring this to a light boil, and start to stir with a wooden spoon.
Continue to add vegetable stock, more radicchio until the risotto is cooked all the way through.
Finally, add the scarmoza cheese and cold butter.