INGREDIENTS

• 12 oz. radicchio
• 1/2 c. onion, minced
• 1/4 c. extra virgin olive oil
• 1/4 c. lightly salted butter
• 2 c. vialone nano rice (or other artisan Italian rice)
• 4 oz. red wine
• 1/4 t. ground cinnamon
• 1 1/2 qt vegetable or chicken stock, simmering
• 1/4 c. Parmigiano Reggiano cheese

PREPARATION

Remove the leaves from the head of radicchio, wash in tepid water and drain well. Cut into strips. In a large saucepan, over medium heat, saute the onion in the olive oil and half the butter until translucent, 3 to 4 minutes. Add radicchio and saute an additional 2 to 3 minutes. Add the rice and lightly toast, stirring, 1 to 2 minutes. Deglaze the pan with the wine, scraping up all the bits that have stuck to the bottom of the pot with your spoon. Add the cinnamon. Add a cup of the stock, stirring constantly until all of the liquid is fully absorbed. Continue, adding stock one cup at a time as necessary, until the rice is cooked al dente, about 20 minutes. Take off the heat, stir in the remaining butter and cheese and serve immediately. Serves 4.