Radicchio Risotto

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Radicchio Risotto Ingredients

1 sm Onion	100 g Butter
1 Leek	400 g Arborio; (risotto) rice
400 g Radicchio	50 g Freshly grated parmesan
1 5/8 l Vegetable stock	1 ts Sugar
3 tb Olive oil	Salt and pepper

Instructions for Radicchio Risotto

Finely chop the onion and leek. Chop the radicchio into small pieces. Bring the stock to the boil and keep just below simmering point. Heat the oil and butter in a medium saucepan. Add the onion and leek and cook until softened. Add the radicchio and stir until coated with butter. Now add the rice and coat in butter, stirring well. Add a ladle of stock and cook until the liquid has been absorbed. Continue adding the stock, stirring between each addition until the rice is tender but firm. This will take 20-30 minutes. Add the parmesan cheese, sugar and season with salt and pepper to taste. Serve immediately. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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