Where can I even begin?
Well, you can thank (or blame) my sister for my return. She and I don’t get to spend as much time together as we used to and it has led to me neglecting things. She is always very encouraging of my cooking (because I think she appreciates having cookies around our parents’ house).
I could try to blame work, which partially true. My new position kicked into high gear as soon as I got back from my honeymoon and it’s incredible being able to enact change. Or I could blame winter, which makes my moody and likely to cook the same things over and over again.
But it would be more accurate that I haven’t had much so say.
Let’s turn our attention instead to another misunderstood thing: radicchio. A dark red chicory which has a bitter edge that some don’t enjoy. Risotto made with radicchio is traditional to Venice (one of our honeymoon destinations) and I made us a plateful for a festive occasion.
My mother used to make a radicchio risotto with goat cheese stirred in at the end. Despite my searches, I couldn’t find anything to say this was traditional. But it is very delicious. The creamy cheese balances the bitter radicchio. If you don’t have a fresh goat cheese available, cream cheese works surprisingly well. Add a touch more salt and a little lemon if you miss the tang. I also use a white wine rather than red so as not to disfigure the radicchio’s great color.
1/2 onion, chopped
1 small red radicchio, shredded
1 1/2 c Arborio rice
4 c chicken stock
1 c white wine
4 oz chevre