Prep
1 hrCook
40 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| about 1.5 litres/2 1⁄2 pintsVegetable Stock | |
| 80 g/3 oz butter | |
| 1 onion, chopped | |
| 200 g/7 oz radicchio, cut into strips | |
| 350 g/12 oz risotto rice 5tablespoons white wine | |
| 2 tablespoons freshly grated Parmesan cheese salt |
| 1. | Bring the stock to the boil. Meanwhile, melt half the butter in another saucepan, add the onion and cook over a low heat, stirringoccasionally, for5minutes. |
| 2. | Stir in the radicchio, then stir in the rice and cook, stirring, until .the grains are coated in butter. Pour in the wine and cook until it has evaporated. |
| 3. | Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. |
| 4. | This will take 18-20 minutes. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve. |
Leave a Reply