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RISOTTO WITH RADICCHIO

Ingredients
1 ½ cups Arborio Rice
1 cup Onion, finely chopped
4 tablespoons Butter, Oil, or a mixture of the two
2 ½ cups Radicchio, washed, dried and finely chopped
4 cups Chicken Broth
½ cup dry White Wine
¾ cup freshly grated Parmesan Cheese
1 teaspoon fresh Thyme, finely chopped
2 tablespoons fresh Flat Leaf Parsley, finely chopped
Salt and freshly ground White Pepper to taste

Instructions
• In a saucepan, bring the broth to a simmer and keep hot over very low heat.
• Sauté onion in heated fat in a heavy saucepan over medium heat until translucent
• Add the rice, and continue cooking, stirring for 3 minutes until well coated with the fat.
• Add the wine and simmer, stirring constantly, until absorbed by rice, about 2 minutes.
• Start adding the stock a cup at a time as per instructions for risotto.
• When risotto is just about done, add 2 cups of radicchio, the parsley and thyme.
• Stir; simmer for a further 3 minutes
• Taste for seasoning adding salt and pepper to taste, bearing in mind the Parmesan is a little salty.
• Turn off the heat.
• Add half the Parmesan, stir, cover and let sit for 3 minutes.
• Place on a warm serving platter, sprinkling the rest of the radicchio over the rice.
• Serve
• Pass the rest of the Parmesan.