Risotto with red radicchio

The risotto with radicchio has a unique flavor, slightly bitter flavor that is characteristic of radicchio that in this recipe is balanced by creaming with Parmesan cheese.

Ingredients for two people:
• a small tuft of red radish
• vegetable broth (one liter)
• extra virgin olive oil (one tablespoon)
• a shallot
• 160 grams of rice
• Dry white wine (50 ml)
• Black pepper (freshly ground)
• Salt 
• 20 grams of Parmigiano Reggiano

Process
Clean the radicchio and slice coarsely. Coarsely chop the radicchio with a big knife on a cutting board. Then heat the broth.

In a soup pot,  put some oil and finely chopped shallots. Then fry with low heat. When the shallot is golden, raise the heat and add the rice and toast for about a minute. Then pour in the wine and let it evaporate completely. Combine the boiling broth (4/5 spoons) and then continue to add the remaining broth, stirring occasionally,  ensuring that the mixture is not too dry. Five minutes before the rice is cooked add the chopped radicchio and check the salt. Continue to stir until the end of cooking rice. Turn off the heat and stir in grated Parmesan cheese.