Radicchio Risotto

Ingredients

• 1 Red Onion
• 1 small radicchio
• 2 tbsp olive oil
• 3 tbsp butter
• 350 g risotto rice
• 200 ml dry white wine
• Salt
• Pepper (freshly ground)
• 0.5 untreated lemon (zest and juice)
• 800 ml vegetable broth
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Peel and finely dice the onion. Wash, trim, quarter the radicchio, remove the core, and cut into bite‑sized pieces.

2. 2.

   Heat oil and 1 tbsp butter in a hot pot. Sauté the onion until translucent. Add rice and radicchio, stir briefly, then deglaze with wine. Season with salt, pepper, lemon zest, and juice. Bring to a boil, then gradually add broth while stirring, allowing the liquid to absorb before adding more. Continue this process until the risotto is creamy and the rice has a slight bite (about 20 minutes).

3. 3.

   Fold in the remaining butter and Parmesan. Adjust seasoning with salt and pepper, then serve immediately.