Risotto with Radicchio

For the risotto, clean and finely dice the leek. Also finely dice the onion and press the garlic cloves. Finely dice the cheese. Clean the radicchio, remove the hard stalk, wash and spin dry with a salad spinner. Set aside a few leaves for garnish, cut the others into strips cut in half lengthwise. Heat 2 tablespoons of olive oil in a saucepan and sauté the leek, onion, garlic and 400 g risotto rice until translucent. Deglaze with the white wine, gradually add the warm soup stock, leave to swell in the open pot over medium heat for 25 minutes, stirring frequently. Finally, fold in the cheese cubes and radicchio strips, season with salt and pepper. Line a bowl with the remaining radicchio leaves, pour the risotto on top, add a little butter, garnish with green pepper and Parmesan and serve immediately.

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