Summary

Ingredients

• 2 radicchio, (preferably the elongated Treviso flasks)
• 1 onion (s)
• 2 cloves garlic)
• 2 tablespoon thyme, the leaves
• 1 liter broth
• 200 g risotto rice (Carnaoli, Arborio or Vialone)
• 2 tablespoon olive oil
• 1 glass white wine, dry
• 1 lemon (s), including the zest and the juice
• 30 g butter
• 60 g parmesan, freshly rated
• 4 stalks parsley

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Instructions

1. For the soffritto:
2. Finely chop the onion, garlic and thyme. Finely grate the roots of the radicchio tubers. Sauté onion cubes, garlic cubes, thyme pieces and root shavings in olive oil, add the rice and stir-fry until all the grains are shiny. (Up to this point, the risotto can be prepared in advance and set aside).
3. Clean the radicchio and cut into fine strips. (In this condition, covered with a damp cloth, it can be kept fresh for hours in the refrigerator).
4. Heat the broth and put the risotto back on. When it just starts to roast again, add the radicchio strips. Coat this with oil and let it shine, then add lemon zest, lemon juice and white wine and deglaze it. Add a ladle of boiling stock and reduce while stirring (a layer of starch cream should form at the bottom of the pot, which is very important for the consistency of the risotto). Repeat this ladle by ladle until the rice is firm to the bite (approx. 25 minutes). Remove from the fire and stir in the butter and freshly grated Parmesan. Season to taste, season if necessary and then stir in chopped parsley leaves.
5. Goes very well with glazed duck breast with a herb crumb crust.