Risotto with Scampi and Radicchio
For an authentic Venetian iteration of this dish you'll need true scampi—Adriatic crayfish—but it can be difficult to find in the U.S. Good small shrimp are a perfectly acceptable substitute.
1 fish bouillon cube
3 tbsp. extra-virgin olive oil
1 small white onion, peeled and minced
2 cloves garlic, peeled and minced
1 1⁄4 lbs. small shrimp, peeled
1 2⁄3 cups carnaroli rice
1 cup tocai friulano, or other dry Friuli white wine
1 medium head radicchio di treviso, trimmed and
1 tbsp. butter
1⁄4 cup grated parmigiano-reggiano
1. Bring 5 cups water to a boil in a medium pot over high heat. Reduce heat to low, add bouillon cube, and stir until dissolved.
2. Heat oil in a medium heavy pot over medium-low heat. Add onions and garlic and cook, stirring often with a wooden spoon, until soft, about 10 minutes. Increase heat to medium-high, add shrimp, and cook for 1 minute.
3. Add rice, stir to coat well, then add wine and cook until alcohol evaporates, about 3 minutes. Add 3⁄4 cup warm broth at a time and cook, stirring constantly, until broth has been absorbed before adding more. After 15 minutes, add radicchio. Continue cooking until rice is tender but firm, about 5 minutes more. Remove from heat, stir in butter and parmigiano, and season to taste with salt.