Red Radicchio di Treviso Risotto

Ingredients:
(Serves four)

2 tablespoons of extra-virgin olive oil
100g of butter
1 medium-sized onion
250g of Red Radicchio di Treviso
300g of rice
A dash of dry white wine
2 litres of stock
Grated parmesan cheese to taste

Preparation time: approx. 40 minutes

Procedure:
Heat the olive oil and butter in a heavy-bottomed pan and add the onion finely diced. Sauté the onion, then add the radicchio cut into small strips. Stir until fully amalgamated. Add the rice and a dash of white wine. Leave until the wine evaporates. Slowly add ladlefuls of boiling stock, stirring the rice continuously. The variety of rice chosen may affect cooking times and the amount of stock required. We recommend preparing at least two litres of stock, though the amount needed will depend on the quality of the rice. Add only enough stock necessary to cook the rice. Once the rice is cooked, serve your red radicchio risotto hot with a sprinkling of grated parmesan.