Ingredients: (4 Servings)
14 oz. (1 ¾ cups) VIALONE NANO RICE or CARNAROLI RICE
1 cup chopped Red radicchio
1 cup of dry white wine
1 celery stick cut in half
1 ½ yellow onion (cut 1 in half, chop other in half)
1 carrot cut in half
EXTRA VIRGIN OLIVE OIL
2/3 cup grated Grana Padano cheese (alternative Parmesan cheese)
1 ½ tbsp. butter
Cut vegetables in half. Boil celery, 1 onion and carrot in salted water.
In a large pan, drizzle some olive oil and add ½ chopped onion and sauté for 2-3 minutes over medium heat. Add radicchio and ½ cup of water. Cover and simmer for about 10 minutes. Season with salt and pepper to taste.
When cooked add rice and sauté for 2-3 minutes, add wine and reduce until wine is almost gone. Add ladles of stock, a little at a time, and stir occasionally until the liquid is almost all absorbed.
When rice is ready turn off the heat, add the butter and Grana Padano cheese, mix, cover and let stand for 2 minutes.
Tip: To make tastier, add 3 oz. of speck or diced bacon to the radicchio.