- 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