Risotto With Radicchio

1. 1

   In a large heavy saucepan or skillet, soften the onion in the butter.

2. 2

   Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.

3. 3

   Add the raddichio leaves, saute for one minute, then pour in the wine.

4. 4

   Stir the rice well to prevent it from sticking to the bottom of the pan.

5. 5

   When the liquid has evaporated, add a ladleful of hot broth.

6. 6

   Repeat this procedure until the rice is almost tender but firm.

7. 7

   If you run out of stock, add warm water instead.

8. 8

   Turn off the heat, add cream and season the risotto with salt, pepper and Parmesan cheese to taste.

9. 9

   Serve immediately, with more cheese to pass separately at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.