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.

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