| 200 g | radicchio |
| 200 g | risotto rice |
| 1 | onion |
| 100 ml | red wine |
| 600 ml | broth |
| salt | |
| pepper | |
| butter (for frying) | |
| olive oil (for frying) | |
| grated Parmesan cheese (for serving) | |
| butter (for serving) | |
| lemon (for serving) |
Halve the radicchio, remove the core, and slice into fine strips. Finely dice the onion. Heat butter and some olive oil in a large pan over medium-high heat. Sauté onions for approx. 5 min., then add the radicchio strips, salt and sauté for another 5 min.
Now add the rice and sauté, stirring constantly, until translucent, approx. 5 min. Deglaze with red wine and reduce almost completely. Now gradually add the broth, one ladleful at a time. Only add more once the broth has been absorbed and stir constantly.
Once the rice is cooked and the broth has been used up, remove the pot from the heat. Now, to serve, stir in approx. 2 tbsp grated Parmesan and 1 tbsp butter, season with salt and pepper. Cover and leave to rest for 3 – 5 min. If you like, you can grate over a little lemon zest and olive oil, plus more Parmesan and pepper. Enjoy!
