Serves 4.

INGREDIENTS

  • 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

    DIRECTIONS

    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.