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/
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|Serving Size: 1 Serving (704g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 241 (72%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 64.8mg||20 %|
|Sodium 2046.5mg||71 %|
|Potassium 403.9mg||11 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 17.3g|
|Protein 7.1g||10 %|
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Calories per serving: 336
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