Radicchio Risotto

Ingredients

• 1 onion
• 1 radicchio (ca. 300 g)
• 2 tbsp butter
• 300 g Arborio rice
• 100 ml White wine
• 700 ml hot beef broth
• 50 g grated Parmesan
• Salt
• Pepper (freshly ground)
• piece of parmesan for garnish

Instructions

1. 1.

   Peel and finely dice the onion. Remove the outer leaves of the radicchio, quarter the rest, wash, and slice into fine strips. Set aside a few strips for garnish.

2. 2.

   Heat 1 tbsp butter in a wide pot, add onion and radicchio, sauté briefly. Add the rice, pour in white wine and let it evaporate. Reduce heat, gradually add the broth while stirring continuously for about 20 minutes until the risotto is cooked but still al dente. Stir in the remaining butter and grated parmesan, season with salt and pepper, and serve on preheated plates. Garnish with the reserved radicchio strips and grate a little extra parmesan over the top.