Risotto al Radicchio

Ingredients

• •300g Arborio rice
• •300g radicchio, chopped
• •1 liter vegetable or chicken broth, warmed
• •150ml dry white wine
• •1 medium onion, finely diced
• •2 cloves garlic, minced
• •100g Parmesan cheese, grated
• •50g butter
• •2 tablespoons olive oil
• •to taste salt and black pepper

Directions

1. 1Heat olive oil and butter in a large pan over medium heat, then sauté the diced onion and garlic until softened, about 2 minutes.
2. 2Add the chopped radicchio and cook for 3-4 minutes, stirring occasionally until slightly wilted.
3. 3Pour in the white wine and let it reduce for 1-2 minutes, stirring frequently.
4. 4Add the rice and stir for 1-2 minutes to toast the grains, coating them in the oil.
5. 5Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 18-20 minutes total.
6. 6Continue until the rice is creamy and tender with a slight firmness in the center, adjusting broth as needed.
7. 7Remove from heat, stir in the grated Parmesan cheese and remaining butter, then season with salt and pepper to taste.
8. 8Serve immediately while hot and creamy.

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