Radicchio Risotto

Radicchio Risotto

Ingredients
1 head Joe’s Premium Radicchio (remove 6 outer leaves and reserve; coarsely chop remainder, about 2 cups)
2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely chopped
1 cup arborio or carnaroli rice
1/3 cup white wine
2 cups simmering chicken broth

Directions
In a saucepan over medium heat, heat olive oil and butter. Add onions and sauté until translucent. Add rice and stir, coating all the grains. Add wine and cook until absorbed. Slowly add simmering broth ½ cup at a time, stirring frequently—wait until each addition is absorbed before adding more broth. After 15 minutes, add chopped radicchio, stir and continue cooking for 5 to 10 minutes more, until rice is tender but firm.

Serve in the middle of radicchio leaves topped with grated parmesan cheese (optional). Serves 6.