Risotto Alla Trevigiana

Summary

Ingredients

• 1 radicchio
• 500 ml vegetable stock, possibly a little more
• 1 onion (s), diced
• 50 g butter
• 250 g rice (arborio)
• 100 ml white wine
• Parmesan or Grana Padano, grated
• butter

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Instructions

1. Pick the radicchio, wash and spin, then cut into thin strips. Sauté the onion and radicchio in the butter over medium heat. Add the rice and stir-fry until it is translucent. Deglaze with the white wine and stir until the liquid is completely absorbed. In the meantime, bring the broth to the boil and gradually pour in and cover and let swell for about 15-20 minutes over low heat while stirring. Just before serving, stir in a little butter and the parmesan.