Occasionally I find myself backed up in the book department. I’m in the middle of a couple and have several in the wings. When that happens and the kids want to make a trip to the library I find myself wandering in the cookbook aisle. Oh the possibilities!
If I had the budget and space I would be buying cookbooks all the time. Alas, I don’t have either. Though over the years I’ve collected a few very old cookbooks from the 1800’s. I find them fascinating. I have tried to do recipes though it gets tricky when they talk about slow ovens or hot ovens.
This time round I found “Lidia’s Italy” by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Now there is a job I’d love to have! Being paid to travel round Italy and creating a cookbook based on what I see. Sign me up!
A risotto with radicchio caught my eye. This is my version of it. Instead of simmering water I chose to use chicken stock. As I’ve mentioned before I find water to be a harsh ingredient. I also changed the recipe to just make 2 portions with enough for a small lunch as leftovers. Before starting heat 2 – 2 1/2 cups of chicken stock.
Melt a tablespoon of butter in a skillet. Chop 4 slices of streaky bacon and start rendering in the skillet.
After a few minutes add in a half cup of thinly sliced red onions and two cloves of garlic finely chopped.
Add a half cup of arborio rice and half a cup of dry white wine. Stir well for a couple of minutes. Add 3/4 cup of radicchio.
Add stock a half cup at a time allowing the rice to absorb the liquid.
Grate a cup of fresh parmesan cheese. When the risotto is about halfway cooked add fresh peas to cook and then when the risotto is nearly cooked add the cheese.
Season with salt. Serve as soon as the risotto is cooked. It needs to be firm and slightly al dente.
The recipe called for putting in the radicchio near the beginning. I think next time I would wait longer as the colour is lost as it is cooked. But it lent a nice balance with the bacon. And it was really good with toasted buttered ciabatta.
This is a great recipe and your photos capture the dish so well.. I have several of Lydia’s cookbooks but I stopped buy cookbooks all together, even though I enjoy them, because of time. Can”t read them or even remember which one had that recipe I was looking for. So much easier to keep recipes on a computer.
Thank you! I fast became a fan of Pinterest because it was so easy for me to organise recipes in one spot.
Interesting! WOuld have never put the two together.
I know! But it works. 😊
Delicious and simple risotto….certainly have to make it…thanks.
Enjoy! 😃
I’m a big fan of Lidia and look for her broadcast shows. The way she prepares and uses the ingredients, her hands, are very reminiscent of Mom in the kitchen. Odd to feel nostalgic watching a cooking show. I’ve not seen her prepare this risotto before but I sure would like to try it. Thanks for sharing.
Makes perfect sense you would feel nostalgic about watching her cook, seeing as you grew up with that style of cooking. Funny what brings us back. I hope you have a chance to try this recipe. 🙂