Radicchio risotto

Heat the vegetable broth and keep it just simmering. Wash the radicchio, dry it, and chop it. into thin strips Regularly, reserving a few whole leaves for garnish. Finely chop the onion. Arrange all the ingredients before starting, as cooking risotto requires gradual additions and constant temperatures.

Brown the radicchio in skillet with a small amount of butter and a pinch of salt, keeping the heat high for a few minutes. Turn off when the strips are wilted but still colored and slightly firm. In the same shallow pan, or in a saucepan separate, stew the onion over low heat until it becomes transparent without browning.

Melt some of the butter in the saucepan with the sautéed onion. Add the Carnaroli rice and toast, stirring constantly, for a few minutes. Stop cooking when the grains become glossy and slightly translucent in the center, without letting them brown. Even toasting helps the rice maintain its structure during cooking.

Pour the red wine over the toasted rice and let it evaporate completely, until no alcohol remains. Add the hot broth a ladle at a time, stirring regularly and waiting until each addition is almost absorbed. Maintain a light simmer. After about 8-10 minutes, add the sautéed radicchio and continue cooking for another 5-7 minutes, until the rice is tender. al dente and smooth creaminess.

Turn off the heat when the rice is al dente and maintains a soft consistency. Add cold butter and Grana Padano grated, then vigorously stir vigorously to mix the starch and obtain the wavy effect. Season with salt to taste and pepper, season with fresh thyme and serve immediately, garnished with the raw radicchio leaves.