fbpx
        • Farming Practices
        • Learn about Ivo’s passion on farming practices.

          100% Certified Organic & 100% Estate Grown
        • American Canyon

        • American-Canyon-sm
        • Calistoga Vineyard

        • Calistoga Vineyard
        • Rutherford Vineyard

        • Rutherford
    • Ivo's Apprentice Club
      • Ivo’s Apprentice Club

        SHIPMENTS
        Bi-annually in April and October

        WINE OFFERING
        4-Bottle sets of our award-winning Napa Valley wines

        AVERAGE COST
        $140 per 4-bottle shipment, plus taxes, and $25 flat rate shipping

      • JOIN JOIN TODAY
    • Miljenko's Cellar Club
      • Miljenko's-Celler-Club
      • Miljenko’s Cellar Club

        SHIPMENTS
        Quarterly in March, May, September, and November

        WINE OFFERING
        3 or 6 bottle sets of our award-winning member-only wines

        AVERAGE COST
        $190 per 3-bottle shipment, plus taxes, and $20 flat rate shipping

      • JOIN JOIN TODAY
    • Violet's Case Club
      • Violet's-Case-Club
      • Violet’s Case Club

        SHIPMENTS
        Bi-annually in April and October

        WINE OFFERING
        12-Bottle sets of Chardonnay and Cabernet Sauvignon

        AVERAGE COST
        Shipments range from $620 to $970 per 12-bottle shipment, plus taxes, and $15 flat rate shipping

      • JOIN JOIN TODAY
    • Member Login
        • In-Store Demos

        • In-store-Demo-Events
        • Grgich Hills Winery Events

        • National & International Events

        • National-Events
        • EVENTS VIEW ALL EVENTS
  • 0 items

 

Risotto with Steak and Radicchio

Course: Beef
Servings: 4 - 6 people

Ingredients

  • 6 cups reduced-sodium beef broth
  • 1/4 cup olive oil
  • 1 onion, cut into 1/4-inch dice
  • 1 1/2 teaspoons kosher salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white or red wine
  • 1 small head radicchio, quartered, cored, and cut into 1/2-inch shreds (about 3 cups)
  • 8 ounces thinly sliced cooked steak (about 1 1/3 cups)
  • 3/4 cup grated Parmesan cheese (4 to 5 ounces), plus more for serving
  • 2 tablespoons balsamic vinegar, ideally good-quality aged balsamic, plus more for serving

Instructions

  • In a medium saucepan over high heat, bring the broth to a boil. Reduce the heat to very low, adjusting to keep the broth just below a simmer.
  • In a large saucepan or small stockpot over medium heat, warm the oil. Add the onion, salt, and pepper and cook, stirring occasionally, until the onion is very soft, 6 to 8 minutes (adjust the heat to avoid browning). Add the rice and stir until the grains are coated with oil. Add the wine and cook, stirring, until absorbed. Ladle in enough hot broth to barely cover the rice, about 1 1/2 cups.
  • Stir constantly until almost all of the broth has been absorbed, adjusting the heat to maintain a simmer. Continue adding broth, about 1/2 cup at a time, and stirring almost constantly, adding more broth when almost all of the previous addition has been absorbed.
  • After 15 or 20 minutes, taste the rice for doneness. It should be tender but firm, with no chalkiness in the center, and the overall mixture should be slightly looser than you would ultimately like it (the final addition of cheese will thicken it). If it’s not done, continue cooking, adding broth, and stirring until the rice is done (you may not need all of the broth).
  • Remove the risotto from the heat and stir in the radicchio, steak, and cheese. Add salt and pepper to taste.
  • Serve the risotto hot, drizzled with the vinegar. Pass additional cheese and vinegar at the table.
    Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com.

Notes

Pairs well with 
Miljenko’s Selection Petite Sirah

Buy Now