Risotto with Nero d'Avola & Radicchio

Bring the vegetable stock to a boil in a saucepan and keep it on simmer.

In another saucepan, over low heat, add 2 tbsp of butter 1 tbsp of olive oil, the diced shallot and the sliced white ends of the radicchio.

Stir occasionally and let it cook until shallot is translucent (about 5-6 minutes).

Add the rice, stir and make sure it’s well coated by the oil.

Once the rice is toasted (about 2-3 minutes), add 150 ml of wine, stir, and cook until it has evaporated.

Now add the remaining 50 ml of wine, a pinch of salt and stock to cover the rice.

Stir occasionally and make sure the rice does not stick to the bottom of the pan.

Once the stock is absorbed by the rice, add the sliced radicchio leaves and another ladle or two of the stock.

Repeat adding stock one or two ladles at a time until you have used the majority of the stock and your rice is al dente (approximately 18 minutes).

Now stir in butter, and cheese and check for seasoning.

Once the butter and cheese are melted through the rice, cover it a let it rest for 1 minute.

Serve it on individual plates and top each risotto with some fresh radicchio, grated Parmigiano Reggiano and a final drizzle of Extra-Virgin olive oil.