This dish also contains the sweet and bitter taste of radicchio.

Ingredients

* 5 C. chicken broth
* 1 med. head radicchio
* 2 Tbs. olive oil
* 2 Tbs. butter
* 1 sm. onion, finely chopped
* 1/2 C. dry red wine
* 2 C. medium-grain rice
* salt
* pepper
* 1/2 C. freshly grated parmesan cheese

Directions

Simmer the broth over low heat to keep it hot. Trim the radicchio and cut it into 1/2-inch-thick slices. Cut the slices into 1 inch lengths. In a wide heavy saucepan, heat the oil with 1 Tbs. butter over medium heat. When the butter is melted, add the onion and cook, stirring, for about 10 minutes. Raise the heat to medium, stir in radicchio, and cook until wilted, about 10 minutes. Stir in the rice. Add the wine and cook, stirring, until most of the liquid is absorbed. Pour 1/2 C. of the broth over the rice. Cook and stir until most of the liquid is absorbed.

Continue adding broth about 1/2 C. at a time. Stir after each addition. Adjust the heat so the liquid simmers but the rice doesn't stick. Halfway through cooking, season with salt and pepper. Use only as much of the broth as needed until rice is tender and risotto is creamy. When you think it's done, taste a few grains. If not ready, test again in a couple minutes. If broth runs out before rice is tender, use water. Cooking time will be 18-20 minutes. Remove saucepan from the heat and stir in remaining Tbs. of butter and cheese. Taste for seasoning. Serve.

Serves 6.

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