Radicchio Risotto

Ingredients

• radicchio
• Arborio rice
• dry red wine
• vegetable broth
• white onion
• unsalted butter
• olive oil
• Parmesan cheese
• balsamic vinegar
• salt and white pepper

Contains: milk, sulphites.

Method

1. Keep warm broth in a saucepan on low heat.
2. In a wide, heavy-bottomed pot, heat olive oil and 2 tbsp butter over medium heat. Add onion and cook for 5 minutes until soft.
3. Add half the radicchio. Cook, stirring, for 5 minutes until wilted and darkened.
4. Add rice and toast for 2 minutes, stirring. Add red wine and stir until absorbed.
5. Begin adding warm broth one ladleful at a time, stirring frequently and waiting for absorption before adding more. Continue for 18-20 minutes until rice is al dente.
6. In the last 5 minutes of cooking, fold in the remaining raw radicchio (this keeps some texture and color contrast).
7. Remove from heat. Beat in remaining 3 tbsp butter and Parmesan vigorously until the risotto is creamy and flowing.
8. Stir in balsamic vinegar. Season with salt and white pepper.
9. Serve immediately in warm bowls.