Radicchio risotto with white wine

Ingredients for 4 servings:

• 2 radicchio (preferably the long Treviso cobs)
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp thyme, the leaves
• 1 liter of broth
• 200 g risotto rice (carnaoli, arborio or vialone)
• 2 tbsp olive oil
• 1 jar white wine, dry
• 1 lemon(s), zest and juice
• 30 g butter
• 60 g Parmesan, freshly grated
• 4 sprigs of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

can be prepared in many parts, therefore very suitable for a festive menu

For the soffritto: Finely chop the onion, garlic, and thyme. Finely grate the radicchio root pieces. Sauté the diced onion, diced garlic, thyme pieces, and root shavings in olive oil, add the rice, and toast, stirring, until all the grains are translucent. (Up to this point, the risotto can be prepared in advance and set aside.) Trim the radicchio and cut into fine strips. (In this state, it can be kept fresh for hours in the refrigerator, covered with a damp cloth.) Heat the broth and return the risotto mixture to the pan. When it just starts to toast again, add the radicchio strips. Coat them all over with oil until they shine, then add the lemon zest, lemon juice, and white wine and deglaze. Add a ladleful of boiling stock and reduce while stirring (a layer of starch cream should form at the bottom of the pot, which is essential for the consistency of the risotto). Repeat this process a ladleful at a time until the rice is al dente (about 25 minutes). Remove from the heat and stir in the butter and freshly grated Parmesan cheese. Season to taste, adjust seasoning if desired, and finally stir in the chopped parsley leaves. This pairs well with glazed duck breast with a herb-crumb crust.