Summary

Ingredients

• 1 onion (s), finely chopped
• 1 clove garlic, minced
• 250 g rice (risotto rice)
• 1 medium radicchio, cut into small pieces
• liter ⅛ white wine, drier
• 500 ml vegetable stock, warm
• 75 g parmesan, rated
• 25 g butter

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Instructions

1. Sweat the onions and garlic in hot olive oil until translucent. Add the rice and sweat briefly. Deglaze with the white wine and simmer briefly. Gradually add the hot broth, stirring frequently, so that the rice is almost cooked but still firm to the bite. Now fold in the finely chopped radicchio and let it cook briefly. Add the parmesan and butter and stir in. Season to taste with salt and pepper and enjoy.
2. Tips: The broth should be hot so that the risotto gets its creamy consistency. The amount of broth can vary depending on your taste. If you prefer risotto a little thicker, you need more liquid.
3. The risotto only becomes really good if the salad still contains bitter substances.