Ingredients

Servings 4

• ¾ lb Vialone nano rice
• 1 lb radicchio from Treviso
• ¾ oz white onion
• vegetable broth
• ½ cup red wine
• grated Parmigiano Reggiano cheese
• Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt

Preparation

10 minutes preparation + 25 minutes cooking

Trim the radicchio and wash the leaves carefully. Cut into thin slices and sauté in a pan with a little oil. In a separate pot, sauté the onion in oil. Then add the rice and toast. Add the wine and wait for it to evaporate (about 5 minutes). Then add the vegetable stock, a ladleful at a time. Stir constantly so that the rice doesn't stick to the bottom of the pot. In about 10 minutes, add the radicchio and finish cooking the rice. At the end, stir in a good handful of Parmigiano Reggiano.