Pratola Riso and Radicchio

    While visiting family again this year in Pratola Peligna, Italy, we were served this beautiful, yet odd color dish of rice. It was sat on a plate in a square and looked quite like a rice crispy treat, however purple and definitely not a sweet dessert. After taking the first bite, the bursting flavors in your mouth were amazing. This rice dish was definitely a highlight of the meal that evening and I just had to recreate it when I got back to the States. Pratola Riso and Radicchio.

Ingredients:

• 2 1/2 cups Arborio rice
• 3 tbs olive oil
• 2 tbs butter
• 1/2 white onion diced
• 2 1/2 cups chicken broth
• 1 small head radicchio diced
• 3 cups red wine
• 1 cup grated Parmigiano
• 1/2 cup shredded mozzarella
• Salt/pepper

1. In a large saute pan melt butter and oil until just hot enough.
2. Saute onion until translucent.
3. Stir in rice and let it just start to brown and soak up the butter, oil, and onion.
4. Slowly start stirring in the wine about a cup at a time until the rice begins to soak it up and you need to add more. Continue stirring.
5. Next, start adding in the chicken broth the same way. Continue stirring and standing over the stove as this process may be lengthy but well worth it.
6. Once all the liquid is absorbed. Turn off heat and stir in 1/2 cup Parmigiano until incorporated.
7. In a 9 x 13 inch greased baking pan spread the rice mixture.
8. Top with the mozzarella and the last of the 1/2 cup Parmigiano. Bake in 350 degree oven for about 15 minutes.
9. Let cool, slice and serve.

This side dish, antipasto, etc., was amazing and your quests will love the flavor of it.

Prep Time: 5 minutes
Cook Time: 35-40
Serves: 4 +