1 head Royal Rose radicchio, finely chopped 5 cups chicken broth 2 tablespoons unsalted butter 1 tablespoon extra virgin olive oil 1/3 cup finely minced onion 1-1/2 cups arborio rice 1/2 cup dry white wine 1/3 cup grated Parmesan cheese

Serves 4

Bring broth to simmer in a saucepan. Meanwhile, heat the butter and oil in a 4-quart casserole and sauté the onion for 1-2 minutes, until softened. Add the rice and stir for 1 minute. Add the wine and cook until it is all absorbed. Add the radicchio, and then start to add the simmering broth 1/2 cup at a time, letting each addition be completely absorbed before adding another 1/2 cup. Reserve 1/4 cup broth to be added at the end. This takes approximately 18 minutes to reach al dente stage. Then add the last 1/4 cup of broth and the Parmesan. Combine well and serve immediately.

www.radicchio.com

so aehnlich wirds morgen gemacht (kleine geheimnisse muessen sein). ich hab soviel radicchio gekauft, das ich noch 2-3 vierteln und nur kurz anbraten werde als garnitur. ausnahmsweise wird sich wiederholt, an den salat (lollo rosso/bianco, tomaten, viele! rettichsprossen) kommt auch etwas radicchio.