Instructions

1. Chop the radicchio into very small bits.
2. Chop the onion finely and fry in some extra virgin olive oil until soft.
3. Add the rice to the onion, toast for a minute, then add a glass of wine.
4. Let the wine evaporate then add the radicchio and one ladle of broth.
5. Let the broth evaporate and keep adding the broth one ladle at a time awaiting for each ladle to evaporate.
6. Cook until the rice is tender.
7. Turn the heat off, add a knob of butter and a generous helping of Parmesan cheese.
8. Stir well, cover with a dry cloth and a lid and let to rest for a couple of minutes. The steam will be trapped by the cloth and you will get a nice and glossy Risotto.
9. Serve hot with Parmesan cheese.
10. We served our Risotto de Radicio on the beautifully hand made Murano plates by Abate Zanetti, decorated with some radicchio cooked in balsamic vinegar and some chopped rosemary.

• Servings : 4
• Ready in : 40 Minutes
• Recipe Type : First Courses
• Ingredient : extra virgin olive oil, Onion, Parmesan, Radicchio, rice, salt & pepper, vegetable stock, White wine