Red Wine Risotto with Radicchio | Risotto al Vino Rosso e Radicchio

Wash the radicchio, pat dry, cut out the tough core in a wedge shape, and cut the leaves into fine strips. Peel and finely chop the shallots and garlic. Heat the vegetable broth in a small pot and keep it hot over low heat.

Heat 1 tbsp of olive oil in a wide pot or deep pan. Gently sauté two-thirds of the radicchio strips for about 2 to 3 minutes until slightly wilted. Remove from the pot and set aside. Set aside the remaining third of the fresh radicchio for garnish.

Add the remaining olive oil (1 tbsp) and 10 g of the butter to the same pot. Sauté the shallots and garlic over medium heat for approx. 2 minutes until translucent without letting them brown. Add the risotto rice and toast while stirring for 1 to 2 minutes until the rice grains are shiny all over and slightly translucent.