Raddichio Risotto

Method

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.