Risotto gets an amazing smoky flavor when combined with roasted radicchio, mushrooms, rosemary, and balsamic vinegar, then finished off with a touch of lemon juice to balance their flavors. Yum!
We got invited to spend a weekend with our friends on Seabrook Island, SC. It was so much fun! Our friends have a beautiful beach house on the golf course and had activities planned for us each day. We even got to cook together in her beautiful kitchen, and this risotto was one of the dishes on her menu. The recipe for this risotto is at the bottom of this post. But first, I’d like to show you around.
Seabrook Island is a wonderful community for families to enjoy all year round. It’s a private community surrounded by pristine beaches, expansive marshes and a lush, tropical maritime forest. Activities include 2 golf courses, an equestrian center, tennis club facilities, indoor and outdoor pools, biking and horseback riding trails. Their oceanfront Beach Club offers outdoor dining, and 2 pools. An amazing Island to visit!
With home, townhomes and villas, the residential areas share space with the natural environment of flora, palm trees, live oaks with Spanish moss, and wild life including resident deer.
No matter what the age or interests, visiting or residing, there is something for everyone here on Seabrook Island. It was truly a welcoming and relaxing weekend. We had such a great time, especially the dinner and wine, was divine!
Back to the risotto. The original recipe called for the entire head of radicchio with less mushrooms. I preferred the risotto with more mushrooms and added only half of the radicchio. Because radicchio, is an Italian dark red leaf lettuce that has a bitter flavor to it, I didn’t want it to be overpowering in this risotto. Overall, it turned out delicious!
Thanks for stopping by and enjoy the risotto!
Roasted Radicchio Mushrooms Risotto
- 1/2 head of small radicchio
- 8 ounces cremini or portabella mushrooms
- 1/4 tsp. dried rosemary or 2 sprigs fresh rosemary- minced, discard stems
- 2 Tbsp. olive oil – divided
- 1 Tbsp. balsamic vinegar
- salt and pepper to taste
- 2 tsp. honey
- ** **
- 1 onion- diced
- 1 garlic clove- minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 3 cups vegetable or chicken stock
- 2 Tbsp. butter – divided
- 1/4 cup grated pecorino cheese
- 1 lemon
Preheat oven to 400 degrees.
Rinse radicchio, pat dry with paper towel, and roughly chop leaves, discarding root.
On a baking sheet, scatter radicchio, mushrooms, and rosemary. Drizzle balsamic vinegar and 1 tablespoon of olive oil over them. Season with salt and pepper to taste.
Arrange in a single layer and roast until tender, about 10 to 12 minutes.
Remove from oven, and immediately drizzle with honey over the veggies. Set aside.
Meanwhile, heat up vegetable broth in a small pot.
In another sauté pan or Dutch oven, heat 1 tablespoon of olive oil with 1 tablespoon of
butter. Heat over medium heat. Add and sauté garlic and onion for about 2 minutes, or until soft and translucent.
Add Arborio rice and stir to coat, about 1 minute. Add the white wine and cook, stirring until wine is absorbed, about 2 minutes. Add about one cup of heated vegetable broth to the rice. Stirring frequently and waiting until liquid is absorbed. Repeat adding the broth to the rice in increments as needed, and is absorbed until the rice is creamy and tender, about 20 minutes.
Add roasted radicchio and mushrooms to the cooked risotto and stir to combine.
Remove from heat, and stir in remaining butter and grated pecorino cheese.
Taste and season with salt and pepper, if needed.
Divide risotto evenly between 2 plates or 4 smaller servings. Squeeze some lemon juice over each serving, and serve.
Yields: 2 to 4 servings
Recipe for risotto is slightly adapted from Plated.