Radicchio Risotto

Ingredients for 4 servings:

• 2 radicchio (if possible, buy long ones)
• 1 onion(s)
• 1 liter vegetable broth
• 50 g butter
• 1 tbsp tomato paste
• 300 g rice (risotto)
• 100 ml red wine
• 1 tbsp powdered sugar
• 1 tbsp balsamic vinegar
• 4 tbsp Parmesan, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Italian side dish or main course

(Soaking the radicchio in water draws out its bitter flavor.) Halve the radicchio, remove the stalk, and set aside the tender upper third. Cut the rest into fine strips. Heat half of the butter. Sauté the onion until translucent. Add the tomato puree and rice and sauté briefly. Stir in the radicchio strips, deglaze with the wine, and simmer. Add a ladleful of stock and stir over medium heat until the liquid is absorbed. Add a little more stock and continue until all (or almost all) of the stock is used up and the rice is al dente. Just before the rice is cooked, caramelize the icing sugar in a pan. Deglaze with balsamic vinegar and add to the risotto. Stir the remaining butter and Parmesan cheese into the risotto. Serve! Tastes delicious!