Risotto with radicchio

Ingredients for 4 servings:

• 1 onion(s), finely chopped
• 1 clove(s) garlic, chopped
• 250 g risotto rice
• 1 m.-large radicchio, chopped
• ⅛ liter white wine, dry
• 500 ml vegetable broth, hot
• 75 g Parmesan, freshly grated
• 25 g butter
• olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Sauté the onions and garlic in hot olive oil until translucent. Add the rice and sauté briefly. Deglaze with the white wine and simmer briefly. Gradually add the hot stock, stirring frequently, until 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 cheese and butter and stir in. Season with salt and pepper and enjoy. Tips: The stock should be hot to give the risotto its creamy consistency. The amount of stock can vary according to taste. If you prefer a creamier risotto, you’ll need more liquid. The risotto is only really good when the salad still has some bitterness.