Vegetarian radicchio risotto

To prepare the radicchio risotto, clean the radicchio and cut it into thin strips. Keep a few strips for decoration.

Heat some olive oil in a large pan. Then add the finely chopped onion and sauté until translucent. At this stage, I recommend not keeping the heat too high so as not to burn the onions.

Add the risotto rice and stir constantly until the rice is slightly translucent. This should take about two minutes.

Pour in the wine and leave to soak in completely. Cooking with wine gives the risotto a wonderful depth of flavor.

Now take the radicchio cut into strips and toss it into the rice. Then add a ladleful of the hot vegetable stock and stir until the rice has completely absorbed the liquid. Patience is required here: always wait until the stock is almost completely absorbed before adding the next ladle.

Gradually add all the stock and cook the rice over a medium heat, stirring constantly. In general, the rice should be cooked after 15-20 minutes. However, this depends on the specific variety, so keep trying!

When the rice is cooked, remove the pan from the heat. Add the butter and grated Parmesan and mix everything well. These final ingredients give the risotto its typical creaminess.

Season the Italian radiccio risotto with salt and pepper and leave to rest for a few minutes with the lid closed.

Serve your perfectly cooked radicchio risotto with the reserved radicchio strips and a little more Parmesan if you like. Enjoy your meal!