Risotto al Radicchio

Ingredients

Salt

to taste

Black pepper

to taste

Unsalted butter

3 tablespoons

Parmesan cheese

1 cup, grated, plus extra for serving

Vegetable broth

4 cups

Dry white wine

1/2 cup

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Radicchio

1 small head, sliced

Arborio rice

1 1/2 cups

Instructions

1. In a large saucepan, heat the vegetable broth over medium heat and keep it simmering throughout the cooking process.
2. In a separate large pot, melt the unsalted butter over medium heat until foamy.
3. Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the Arborio rice, making sure each grain is well-coated with the butter, onion, and garlic mixture. This step helps to toast the rice slightly, enhancing its flavor.
5. Pour in the dry white wine and cook while stirring constantly until it is fully absorbed by the rice, allowing the alcohol to evaporate and enrich the dish.
6. Add a ladleful of the simmering vegetable broth to the rice, stirring continuously until it is absorbed. Repeat this process, adding broth one ladle at a time, allowing the rice to absorb the liquid fully before adding more.
7. After about 15 minutes of cooking, incorporate the sliced radicchio into the pot, and continue adding broth until the rice is cooked al dente, which should take an additional 10-15 minutes.
8. Once the rice is tender and creamy, remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
9. Season with salt and pepper to taste, adjusting as desired for flavor.
10. Let the risotto rest for a few minutes before serving to thicken slightly and allow the flavors to meld.
11. Serve hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh black pepper for a finishing touch.