Serious Eats: Recipes
Andrew Carmellini's Risotto Rosso with Red Wine, Radicchio, and Smoked Mozzarella
[Photographs: Maggie Hoffman]
This risotto is easy to make but sophisticated in flavor, with rich tannins and complexity from wine and port, a smoky note from smoked mozzarella, and a touch of bitterness from wine-glazed radicchio.
Note: Port can be replaced with 1/2 cup red wine plus 1 tablespoon sugar. Risotto should have a creamy, stew-like consistency that runs if the plate is tilted. If your risotto has reduced too far, add extra water or stock as necessary to thin before serving.
Recipe adapted from Urban Italian by Andrew Carmellini
