Risotto with Red Radicchio from Treviso

Method

1. Dry-toast the rice in a pot over medium heat for 3–4 minutes until it reaches 50–70°C (120–160°F). Transfer to a plate and set aside.
2. Finely chop the shallot. Clean the radicchio, remove the tough core, and cut it into small pieces.
3. In a pot, melt a knob of the butter with a drizzle of extra-virgin olive oil. Add the chopped shallot and cook over medium-low heat until translucent.
4. Add the toasted rice and stir to coat with the fat. Cook until the rice starts sticking to the bottom of the pot.
5. Deglaze with dry white wine (or, if not using wine, add a ladle of broth that contains 2–3 cherry tomatoes to provide acidity). Let the alcohol evaporate or the liquid absorb.
6. Add the chopped radicchio, stir well, and let it wilt gently.
7. Add two ladles of hot vegetable broth, stir, and continue cooking over medium heat. Add broth one ladle at a time, always stirring, and wait for each addition to be absorbed before adding more. Cook for 14–17 minutes (1 minute less than the package time) until the rice is al dente and the risotto is creamy.
8. About 1 minute before the cooking time is up, turn off the heat. Add the grated Parmigiano Reggiano and stir vigorously to mantecare.
9. Taste and adjust salt if needed (the broth should provide enough salt).
10. Add the remaining butter and mantecare again, stirring energetically for about 1 minute off the heat.
11. Cover the pot and let the risotto rest for 2 minutes.
12. Stir once more, then plate by giving the plate gentle taps to spread the risotto evenly. Serve immediately.