RISOTTO WITH RADICCHIO AND RED WINE

Rice entree - celiacs safe - vegetarian (use vegetable broth!)

1 1/4 cup Carnaroli rice

1 head of red Italian radicchio

6 cups chicken broth

1/2 medium onion, thinly sliced

1/2 cup Parmigiano Reggiano, grated

1/2 cup red wine

3 tbsp Extra virgin olive oil

2 tbsp butter

Divide the head of radicchio in half, lengthwise; slice it very thinly and arrange it in a bowl of cold water and wash it carefully, then drain it.

Bring broth to a boil.

Meanwhile, in a large saucepan, warm the extra virgin olive oil and sautee onions until translucent then add radicchio and sautee for 2 more minutes.

Stir in rice, cook for about 2 minutes, stirring, then add wine; when it's evaporated, start adding boiling broth little by little, stirring frequently, adding a new batch of beoth only when the previous has been absorbed. Cook it for about 17-20 minutes (depepnding on your taste).

Remove from heat, stir in parmigiano and butter and serve immediately!!

This recipe serves 4.

- You can use low fat (or fat free) cream cheese instead of butter.

- The use of red wine gives a darker color to your rice, which makes it about the same color as radicchio.

- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.