- 8 cups water
- 1 1/2 cups Arborio rice
- 2 tablespoons olive oil
- 1 garlic clove, chopped
- 1 small radicchio head, shredded
- 1 14-ounce can Italian plum tomatoes, drained, chopped, juices reserved
- 1 cup whipping cream
- 1/2 cup chicken stock or canned broth
- Freshly grated Parmesan cheese
- Bring water to boil in heavy large saucepan over medium-high heat. Add rice and cook until tender but still firm to bite, stirring frequently, about 12 minutes. Drain. (Rice can be prepared 2 days ahead. Cover and chill.)
- Heat oil in heavy large saucepan over medium heat. Add garlic and sauté 30 seconds. Add radicchio and sauté until just wilted, about 2 minutes. Stir in tomatoes and their juice and simmer until liquid is slightly reduced, stirring occasionally, about 8 minutes. Add cream and stock and simmer 5 minutes. Stir in rice. Reduce heat and simmer until liquid is absorbed, stirring frequently, about 4 minutes. Season with salt and pepper. Transfer to dish. Serve, passing Parmesan separately.