Risotto al radicchio

Method

1. 1 Cut the radicchio into strips and divide them into two parts; sauté one part first and add the other part at the end.
2. 2 Sauté half of the radicchio with red onion for 8 minutes to mellow the bitterness.
3. 3 Roast the rice in oil for 3 minutes, then pour in the red wine and simmer until completely reduced.
4. 4 Red wine dyes the rice grains a purplish-pink color; using white wine would cause the dish to lose its distinctive color.
5. 5 Add broth ladleful by ladleful and stir continuously for 18 minutes until the rice grains are cooked through.
6. 6 Mix in the remaining half of the radicchio at the end, then beat the butter, Parmigiano, and Gorgonzola separately.

With an appliance

• Microwave 42 min

  Replace step 5: add rice, the reduced wine, and broth to a wide bowl, microwave at 800 W for 16 minutes, stirring and adding hot water every 4 minutes; reduce to about 2 minutes, no need to stir constantly, but the grains will still be cooked through, the sauce will be slightly less creamy than the original recipe. Step 6 keeps the mixing of fresh radicchio and the cheese whipping at room temperature.