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From The Silver Spoon (Phaidon Press Ltd, 2005) Serves 4 About 6 1/2 cups of Vegetable Stock 6 tablespoons butter 1 onion, chopped 7 ounces radicchio, cut into strips 2 cups risotto rice 5 tablespoons white wine 2 tablespoons Parmesan cheese, freshly grated salt |
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| 1. | Bring the stock to a boil. Meanwhile, melt half the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. | |
| 2. | Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter. | |
| 3. | Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has absorbed. | |
| 4. | Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. | |
| 5. | When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve. | |
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