Roasted Radicchio Risotto

Roasted Radicchio Risotto

Ingredients

  • 1715g (7 cups) Stock, Vegetable 100%
  • 360.36g (2 cups) Rice, Carnaroli (or Arborio) 21.01%
  • 230.40g (1 Pint) Onion, trimmings 13.43%
  • 97.75g (2 1/3 cups) Radicchio, browned 5.70%
  • 70.56g (1/3 cup) Wine, White 4.11%
  • 67.20g (1 cup) Parmesan Rind 3.92%
  • 42g (2 tbsp) Honey 2.45%
  • 36g (2/3 Cups) Parsley, Minced (old with stems) 2.10%
  • 14.00g (1 tbsp) Extra Virgin Olive Oil 0.82%

Directions

  1. Preheat WCO500 Convection Oven to 330*F (166*C), then in WFP16SCD food processor with grating disk attached, process parmesan rind into a fine powder and reserve.
  2. Toss radicchio, honey, and olive oil together and place on lined sheet pan. Roast until golden brown in WCO500 convection oven.  Remove, chill, and chop.  Reserve for later.
  3. On WIH400 Induction Range, heat stock and keep at a low temperature. On separate WIH400 Range, sauté onion until translucent.  Add rice and toast in pan for 3 minutes while stirring.
  4. Add wine and cook until dry. Then continue to cook by adding one cup of stock at a time to rice while continuously stirring.  Allow each cup to absorb before adding next.
  5. When stock is fully incorporated finish by adding cheese, radicchio, and parsley with salt. Adjust seasoning, if necessary, then serve.