Serves: 6
Total Calories: 740

5 cups Chicken Broth or Meat Broth (see Soups)
1 head radicchio (medium size, about 12 ounces)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
1/2 cup dry red wine
2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

1 Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. Trim the radicchio and cut it into 1/2-inch-thick slices. Cut the slices into 1 inch lengths.

2 In a wide heavy saucepan, heat the oil with 1 tablespoon of the butter over medium heat. When the butter is melted, add the onion and cook, stirring occasionally, until the onion is very tender, about 10 minutes.

3 Raise the heat to medium, stir in the radicchio, and cook until wilted, about 10 minutes.

4 Stir in the rice. Add the wine and cook, stirring, until most of the liquid is absorbed. Pour 1/2 cup of the broth over the rice. Cook and stir until most of the liquid is absorbed.

5 Continue adding broth about 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. Halfway through the cooking, season with salt and pepper. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes.

6 Remove the saucepan from the heat and stir in the remaining tablespoon of butter and the cheese. Taste for seasoning. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 740
Calories from Fat: 138

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