Radicchio Risotto

1. 1

   Bring the stock to a boil.

2. 2

   Meanwhile, melt half the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes.

3. 3

   Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter.

4. 4

   Pour in the wine and cook until it has evaporated.

5. 5

   Add a ladleful of the hot stock and cook, stirring, until it has absorbed.

6. 6

   Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.

7. 7

   This will take 18-20 minutes.

8. 8

   When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.