Radicchio & Mizuna Risotto

A handful of rice per person, a smaller pot than you might think, and yes, more stirring than I typically do. . . these are a few of the tips I learned when cooking with long-time friend and Chef Cathy Whims (Nostrana, Oven & Shaker, Hamlet) this week.

I thought it would be fun to cook with a pro whom I admire. I wanted to see what we might create together or what my pantry’s contents would inspire in someone else. This risotto, among other things, was the result of a delightfully relaxed afternoon in my kitchen. Thank you Cathy for sharing your time and love of vegetables with all of us!

And thank you Shawn Linehan for documenting it all! All photos by Shawn Linehan Photography.

This and the other dishes we cooked will be posted on the Seasonal Recipe Collection. Subscribe if you haven’t already!

Radicchio &  Mizuna Risotto

Cathy uses one handful of rice per person, plus a handful if you want leftovers. My 9-year-old devoured the leftovers when he got home from school.

We used a chicory called Arch Cape from Ayers Creek Farm. It is a variety they have been cultivating and adapting to their growing conditions here in the Willamette Valley so they renamed it this year and let go of the original name Radicchio Treviso. Any chicory would work in this preparation.

Serves 4, plus leftovers

1 tablespoon each butter and olive oil
1/2 onion, finely diced
1 clove garlic, minced
1/2 teaspoon fresh or dried thyme
1 good-sized head Arch Cape or Radicchio Treviso, trimmed and washed (or other chicory, see headnote) and finely chopped, divided
1/2 bunch mizuna, trimmed washed and finely chopped, divided
5 handfuls risotto rice, arborio, carnaroli, vialone nano
1/2 cup dry white wine
6-7 cups water or vegetable broth or veggie bouillon broth
1-2 tablespoons butter
3/4 cup grated Asiago Stella (an aged Asiago) or Parmesan, divided
Salt and pepper to taste

Bring the water or vegetable broth to a simmer in a small saucepan.

Heat the butter and oil in a 3 – 4 quart saucepan over medium heat. Add the onion and cook, stirring regularly, until softened, about 10 minutes. Add the garlic and thyme and cook for 2-3 minutes, until fragrant. Add 2/3 of the radicchio and mizuna and cook for a few more minutes. Then add the rice and cook, stirring frequently for another 2-3 minutes. Add the wine and stir well and cook until evaporated. Now add the hot water/broth, ladle by ladle once the rice has more or less absorbed the liquid, stirring almost constantly. If you’re using water (not broth) add several big pinches of salt at this stage. Continue cooking the rice in this manner until the kernels are tender on the outside with just a bit of firmness on the inside. You may not need all the broth/water. Stir in the remainder of the radicchio and mizuna and cook for an additional minute or two. Stir in most of the cheese and the butter. Taste and season with salt and freshly ground pepper, as needed. Let risotto rest for a few minutes before serving, topped with the remaining cheese.