one third pound of smoked mootz, diced
one and a half cups carnaroli rice
three quarters cup dry white wine
half cup ruby port
one head radicchio, cored and chopped
half cup grated parmigiano reggiano
six cloves garlic, diced
half small white onion, diced
fresh-ground black pepper
one bay leaf
fresh tarragon, chopped
one quart chicken stock, diluted with water to two quarts
This fucken beauty is from Joe’s Dairy, on Sullivan Street.
Here’s some of the other ingredients.
Sautee the garlic until it is getting pretty soft, but not caramelized.
Add the radicchio and continue to sautee until it is nice and soft and reduced down.
Add the port and turn up the heat to reduce.
Reduce until pretty much all the liquid is gone, and then remove from the pan and reserve.
Wipe any remaining liquid from the pan, turn the heat back down, add some more olive oil, and sautee the onions with tarragon and black pepper until the onions are just starting to turn golden.
Add the rice, turn the hear up to medium, and continue to sautee with stirring until the rice is nicely coated with oil and starting to smell toasty.
Add the wine and reduce until the alcohol is gone.
Cook the risotto in the usual way with ladles of simmering chicken broth (throw in a bay leaf and salt the broth ahead of time to taste).
When the risotto is done, turn off the heat, add a ladle or two more of broth, and add the radicchio, smoked mootz, and parmigiano reggiano.
Stir well to incorporate, and then allow to rest for couple minutes with the lid on.
Oh, fucke yeah!!! (If you want this vegetarian, you can use vegetable stock instead of chicken stock.)