Mixed Grain Risotto with Radicchio and Mushrooms

Photo: Philip Friedman / Food Styling: Laura Sampedro

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Why not add a delicious bit of creamy whole grain wellness to the dinner table? This recipe can be made in any season by substituting the vegetables of the harvest.

Recipe courtesy of Chef Laura Pensiero, Gigi Trattoria in Rhinebeck, N.Y. See more recipes from her book, Hudson Valley Mediterranean: The Gigi Good Food Cookbook.

SERVINGS
8
INGREDIENTS
2 tablespoons olive oil
1/3 cup diced onion
1 1/2 quarts vegetable broth
4 cups thinly sliced shiitake mushroom caps
1 small head of radicchio, quartered, cored and thinly sliced
1/2 cup uncooked pearl barley
1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
1/4 cup dry white wine
1/2 cup grated Parmesan cheese
3 tablespoons chopped fresh Italian parsley
Salt and freshly ground black pepper to taste

PREPARATION
1. Heat the olive oil in medium saucepan over medium-high heat. Add the onion and cook, stirring, until softened, 2 to 3 minutes.

2. Add the mushrooms and cook, stirring often, until lightly browned, about 5 minutes.

3. Stir in half the radicchio and the grains and cook another 2 minutes. Mix in the white wine and cook until reduced to about a tablespoon. Cook, stirring occasionally until thick and slightly soupy and the grains are tender, about 50 - 55 minutes.

4. During the last 5 minutes of cooking, stir in the remaining radicchio. Remove from heat; stir in the Parmesan, parsley, salt and pepper. Transfer to a serving bowl and serve immediately.

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