Radicchio Risotto

Folks, while we were hunkering down for Frankenstorm last night, I made this yummy risotto!

It's one of the recipes I hoarded during my year abroad in Austria, back in 1996. I learned to cook a lot of Italian delights that year from my South Tyrolean friends. Risotto is so easy (if you don't mind stirring at the stove for 20 minutes or so) and so hearty and comforting on a stormy night!

There are so many different types to make, but this time of year I really enjoy this earthy radicchio version. Here's the recipe for you....

Risotto al Radicchio
serves 4

5 or 6 cups vegetable stock
6 tbsp butter
1 onion chopped
1 head radicchio, cut into strips
2 cups risotto rice
1/2 glass white wine
4 tbsp Parmesan cheese, grated
salt

Bring stock to a boil. In another pot, cook the onion in half of the butter, stirring occasionally, for 5 minutes. 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. Add a ladle full of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock and stirring until each ladle full is absorbed. This will take about 20 minutes. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.

Enjoy!