INGREDIENTS 

• 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

METHOD

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