Your favourite mushrooms (2-3 kinds: fresh porcini and chiodini are recommended)
Shallots or onion
Chicken stock or comsomme soup
White wine (or red wine)
Extra virgin olive oil
1 tablespoon + 1 tablespoon
Parmesan cheese (grated)
Salt and pepper
Wipe the dirt off from the surface of the mushrooms using a tightly wrung out towel. Cut off the hard part of the stems, and cut into 1 cm cubes.
Cut the radicchio into small pieces, and mince the shallots. Remove the core of the garlic, and mince.
Pour the chicken stock into a pot, and simmer over low heat without bringing it to a boil.
Add 1 tablespoon of oil and the garlic into a different pot, then saute until fragrant. Add the mushrooms, and briefly stir-fry. Transfer to a plate.
Add 1 tablespoon of oil and the butter to the same pot. Add the shallots (or onion), and stir-fry until lightly browned.
Set aside a handful of radicchio, add the rest into the pot, and stir-fry.
Add the rice, and stir-fry until it becomes translucent. Add the white wine, and cook until the alcohol is evaporated.
Add 1 ladleful of the chicken stock into the pot, and simmer over low heat while stirring with a wooden spatula.
When the liquid starts to evaporate, repeat Step 8 to cook through the rice.
When you have about 2 ladlefuls of chicken stock left, add the sauteed mushrooms and the radicchio, which was set aside earlier.
Turn off the heat when the rice becomes al dente. Add the cheese, and stir. Taste it, and adjust the flavour with salt (if necessary) and pepper.
Serve on a plate, sprinkle with the minced parsley, and then it's done.
The radicchio / red-leaved chicory is often used in risotto or pasta in Italy. Its unique bitterness becomes mild after cooking.
Note 1: Adding the mushrooms and a small amount of radicchio at the end gives a nice texture to the dish.
Note: You can use only one kind of mushrooms, but I recommend using a few kinds. It will add more flavour and texture.
Story Behind this Recipe
This is an Italian staple dish made with radicchio. I learned a recipe from my Italian friend, and rearranged it into easy-to-make amounts and simpler steps.
I used white wine in the picture, but if you use red wine, it will give a deeper colour. When the rice becomes al dente, you don't need to use up the chicken stock. If you used it up before the rice becomes al dente, please add some water.