Radicchio Risotto
By: Mary Smith
Published: Saturday, February 13, 2010 - 7:40am

Ingredients




1 small Onion
1 Leek
400 grams Radicchio
lt Vegetable stock
3 tablespoons Olive oil
100 grams Butter
400 grams Arborio, (risotto) rice
50 grams Freshly grated parmesan cheese
1 teaspoon Sugar
Salt and pepper

Preparation

1 Finely chop the onion and leek. Chop the radicchio into small pieces. Bring the stock to the boil and keep just below simmering point. 2 Heat the oil and butter in a medium saucepan. Add the onion and leek and cook until softened. Add the radicchio and stir until coated with butter. 3 Now add the rice and coat in butter, stirring well. 4 Add a ladle of stock and cook until the liquid has been absorbed. Continue adding the stock, stirring between each addition until the rice is tender but firm. This will take 20-30 minutes. 5 Add the parmesan cheese, sugar and season with salt and pepper to taste. 6 Serve immediately.