Radicchio Risotto

1. 1

   Finely chop the onion and leek. Chop the radicchio into small pieces. Bring the stock to the boil and keep just below simmering point.

2. 2

   Heat the oil and butter in a medium saucepan. Add the onion and leek and cook until softened. Add the radicchio and stir until coated with butter.

3. 3

   Now add the rice and coat in butter, stirring well.

4. 4

   Add a ladle of stock and cook until the liquid has been absorbed. Continue adding the stock, stirring between each addition until the rice is tender but firm. This will take 20-30 minutes.

5. 5

   Add the parmesan cheese, sugar and season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.