Recipes

In separate sauce pan, heat broth to steaming then turn to low

Finely chop the onion and add to large heavy-bottomed pan along with 2 Tbls of olive oil

Cook over medium-high heat until translucent and soft

Add rice, stir to coat in oil and butter and sauté for a short time (1 min)

Add first 1/2 cup ladle of warm stock to rice

Stir regularly to prevent sticking.

As the rice absorbs each ladle of stock, add 1/2 cup more.

Cook slowly to allow rice to develop a creaminess.

Chop radicchio into strands. Heat 1Tbls olive oil in skillet

Add salt and pepper to taste

Toss with tongs until wilted

Add 1/2 cup white wine

Cook until wine is absorbed an evaporated.

Continue adding stock to risotto in 1/2 cup measures until rice is al dente, with the slightest bit of crunch.

Once rice is done to your taste, remove from heat, stir in butter and parmesan cheese.

Stir radicchio into risotto or simply use tongs to add to the top of plate or bowl.