Paul Franson discovered this dish - a creamy risotto made with radicchio and smoked scamorze, a cheese similar to mozzarella - on a trip to Italy and was determined to re-create it at home. We also enjoyed the dish with red cabbage, which turns the rice a surprising purple hue. Smoked mozzarella is available in well-stocked supermarkets and specialty cheese shops. If you can't find it, substitute another firm, flavorful cheese, such as fontina.
2 tablespoons olive oil
1 onion (8 oz.), peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 cup arborio or other short-grain white rice
1/2 cup dry white wine
4 cups thinly slivered radicchio or red cabbage (about 8 oz.)
3 1/2 to 4 cups fat-skimmed chicken broth
1/2 cup shredded smoked mozzarella (see note above)
Salt and pepper
How to Make It
Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and garlic and stir often until onion is limp, 5 to 6 minutes. Add rice and stir until opaque, about 3 minutes.
Add wine and stir until it has been absorbed, 1 to 2 minutes. Add radicchio and 3 1/2 cups broth and bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often, until rice is tender to bite, 15 to 20 minutes. If a creamier consistency is desired, stir in about 1/2 cup more broth. Stir in cheese; add salt and pepper to taste. Serve immediately.