As we make the transition from Summer to Fall, we find ourselves craving something a little warming with the arrival of cooler evenings. This risotto with burnt radicchio, made creamy with mascarpone and bright with white wine from Meiomi, is the perfect comforting recipe for the season. We paired ours with a pinot noir from our new California neighbors for a meal that is both rich and vibrant at the same time.
Risotto + charred radicchio
Serves 4 -6
5 cups chicken stock or water
2 tablespoons unsalted butter
1 garlic clove, minced
Salt and freshly ground pepper to taste
1 ½ cups arborio rice
½ cup white wine such as a Meiomi Chardonnay
½ head radicchio, leaves removed
2 teaspoons olive oil
⅓ cup mascarpone cheese
½ cup freshly grated Pecorino cheese, plus more for serving
Preheat the oven to 450°F.
In a large saucepan, bring the stock to a boil. Reduce the heat to low and cover to keep warm.
In a wide, shallow pan over medium-low heat, melt the butter. Add the garlic, season with salt and pepper and cook until fragrant, about 1 to 2 minutes. Add the rice and cook, stirring until glossy, about 1 minute.
Add the wine to the rice and simmer over medium heat until almost completely absorbed, about 3 minutes. Add the hot stock, 1 cup at a time, and cook, stirring constantly between additions, until most of the stock has been absorbed before adding more.
Meanwhile, arrange the radicchio leaves in one layer in a large cast iron skillet or sheet pan and drizzle with the olive oil. Roast in the preheated oven until just starting to char, about 5 minutes. Remove and set aside.
The rice is done when it's tender and most of the liquid has been absorbed, about 20 - 25 minutes total. To finish, stir in the mascarpone and ½ cup Pecorino cheese and season to taste with salt and pepper.
To serve, spoon the risotto into bowls, top with more grated Pecorino and arrange the charred radicchio leaves over top.
Recipe + Styling | Karen Mordechai