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Radicchio Risotto

From The Silver Spoon (Phaidon Press Ltd, 2005)

Serves 4

About 6 1/2 cups of Vegetable Stock
6 tablespoons butter
1 onion, chopped
7 ounces radicchio, cut into strips
2 cups risotto rice
5 tablespoons white wine
2 tablespoons Parmesan cheese, freshly grated
salt

  1. Bring the stock to a boil. Meanwhile, melt half the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes.
  2. Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter.
  3. Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has absorbed.
  4. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
  5. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.

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