(Risotto con Scampi e 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 lb. 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 chopped
- 1 tbsp. butter
- 1⁄4 cup grated parmigiano-reggiano
- 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.
- 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.
- 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.