Risotto with radicchio

Ingredients for 4 servings:

• 320 g rice (risotto rice)
• 1 onion(s), chopped
• 4 tbsp butter
• ½ liter dry red wine (Barolo)
• 1 liter fish broth or vegetable broth
• 70 g Parmesan, grated
• 1 small head of radicchio
• Salt and pepper, white

Instructions

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

highly recommended as a side dish, but also as a starter

Sauté the chopped onion in butter in a large saucepan until translucent. Stir in the rice, then add the red wine. Let it reduce, then gradually add the stock. Season and cook the rice over medium heat until “al dente,” stirring constantly. Remove the pan from the heat. Add a little Parmesan to the rice and stir in the trimmed, washed, and sliced ​​radicchio. Sprinkle with the remaining cheese and serve immediately.