Risotto with radicchio

Risotto with radicchio



  • 1lt of vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 1 cup finely chopped shallot
  • 350g arborio rice
  • ½ cup dry red wine
  • 2 cups finely chopped radicchio
  • 1 bunch of thyme
  • 1/2 cup freshly grated Parmesan cheese
  • Black pepper to taste


Heat oil in a saucepan over medium heat. Add shallot and sauté until soft but not brown, about 5 minutes.

Add rice; stir 2 minutes. Add red wine; reduce heat to medium low. Simmer until wine is absorbed, stirring constantly, about 1 minute. Add 1 cup of hot stock; simmer until stock is absorbed, stirring often, about 3 minutes. Continue adding stock 1/2 cup at a time.

When the rice is almost cooked add the chopped radicchio, salt and black peppercorn.

Remove risotto from heat. Mix in Parmesan cheese and thyme


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