Risotto con radicchio

Venice - Veneto
Preparation - Medium
Serves 4

As with all risottos, the ingredients must be of the best quality.

1 1/2 cups Arborio rice
1 cup onion, finely chopped
4 T butter, oil or a mixture of the two
2 1/2 cups radicchio, washed, dried and finely chopped
4 cups chicken broth
1/2 cup dry white wine
3/4 cup freshly grated Parmesan cheese
1 t fresh thyme, finely chopped
2 T fresh flat leaf parsley, finely chopped
salt and freshly ground white pepper to taste

In a saucepan, bring the broth to a simmer and keep hot over very low heat.
Sauté onion in heated fat in a heavy saucepan over medium heat until translucent.
Add the rice, and continue cooking, stirring for 3 minutes until well coated with the fat.
Add the wine and simmer, stirring constantly, till absorbed by rice, about 2 minutes.
Start adding the stock a cup at a time as per instructions for risotto.
When risotto is just about done, add 2 cups of radicchio, the parsley and thyme.
Stir; simmer for a further 3 minutes.
Taste for seasoning adding salt and pepper to taste, bearing in mind the Parmesan is a little salty.
Turn off the heat.
Add half the Parmesan, stir, cover and let sit for 3 minutes.
Place on a warm serving platter, sprinkling the rest of the radicchio over the rice.
Serve.

Pass the rest of the Parmesan at table.