Radicchio Risotto
October 18th, 2010

serves 6

1,5 litres chicken stock

500g radicchio, leaves separated, washed and cut into thin strips

1 large onion, finely chopped

2 tablespoons olive oil

60g butter

2 cups arborio rice

1/2 cup dry white wine

salt and freshly ground black pepper

50g cold butter, cut into blocks

100g freshly grated Parmesan

- Place the chicken stock in a small pot and bring to just boiling point, turn off the heat

- In a heavy based saucepan, heat the olive oil and 60g of butter, add the onion and cook until soft

- Add the arborio rice, stir thoroughly to coat the grains with the oil and butter

- Add the radicchio and wine, turn the heat up a little and allow the wine to reduce to three quarters in volume

- Add a ladleful of hot stock to the rice and stir until all the liquid has been absorbed

- Repeat this process, a ladleful at a time until all the stock has been absorbed by the rice

- The rice should be cooked, but not soft, there must still be a little texture to it and the consistency must be slightly      runny and not stodgy

- Remove from the heat, add the cold butter and parmesan, mix through thoroughly and season with salt and pepper

- Serve immediately in bowls with a small drizzle of extra virgin olive oil and parmesan shavings