This risotto has an attractive deep red colour. The slightly bitter taste of the radicchio is well balanced by the sweetness of the red onion and the nutty and creamy taste of the rice.
Heat the stock and keep it at a gentle simmer. Heat the oil in a large pan and fry the onion until it is transparent. Add the rice and stir to ensure that all the grains are coated in the oil. When the rice is hot, pour over the wine and stir until it is absorbed. Season and add a ladleful of stock, stir again and wait until it is absorbed before adding more. Continue to add the stock in this way until about half has been used. Now stir in the radicchio and as it wilts continue to add stock as before. The risotto is ready when the rice is tender and creamy but still has a slight bite at the centre; it will take about 20 minutes. Stir in the butter and Parmesan, cover the pan, remove from the heat and leave to rest for 2–3 minutes before serving.
If you like black pudding, it goes surprisingly well in this risotto. Choose one with little oatmeal, cut it into small pieces and fry gently in a dry pan to release most of the fat. Lift it out and add to the risotto just before the butter and Parmesan. For 4 servings you will need 150–200g.
© 2005 Jill Norman. All rights reserved.