Radicchio Risotto with Parmesan

Ingredients

• 1 onion
• 1 radicchio (ca. 300 g)
• 2 tbsp butter
• 300 g risotto rice
• 200 ml dry red wine
• 750 ml hot beef broth
• 60 g grated Parmesan
• Salt
• Pepper (freshly ground)
• 60 g freshly shaved Parmesan

Instructions

1. 1.

   Peel and finely dice the onion. Remove the outer leaves of the radicchio, quarter the rest, wash, and cut into thin strips. Set aside a few strips for garnish. In a wide pot heat 1 tbsp butter, add the onion and radicchio, and sauté briefly.

2. 2.

   Add the rice and sauté for a short time. Pour in some wine and let it absorb while stirring. Add the remaining wine and let it absorb as well. Then gradually pour in the broth, stirring constantly, allowing it to evaporate repeatedly. This process takes about 20-30 minutes.

3. 3.

   The risotto should be cooked but still al dente. Stir in the remaining butter and parmesan into the finished risotto, season with salt and pepper, and serve on preheated plates. Garnish with radicchio and sprinkle with parmesan before serving.