1½ litres vegetable stock heated
50g butter – 25g removed to finish the dish
1 finely chopped onion
350g arborio rice
50ml dry white wine
40g chopped parmesan cheese
1 finely shredded radicchio
25ml single cream
2 tablespoons freshly chopped parsley
Heat 25g of butter in a heavy saucepan.
Add the onions and cook until they are translucent.
Add the rice and stir until it is well coated with the butter.
Add the white wine, and stir continuously over a low to medium heat until it is absorbed.
Add the radicchio leaves and mix well.
Start to add a bit of the hot stock, stirring as it is absorbed.
Continue adding the stock a little at a time, stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the bite.
Remove from the heat, add the cream, parsley, cheese and remaining butter.
Let stand for a few minutes then serve.