Method

• Cut off stem end of radicchio and remove any damaged outer leaves
• Halve and thinly slice radicchio and rinse clean
• Set aside
• Peel and finely chop onion
• Set aside
• In a medium saucepan bring broth to a boil
• Reduce heat to maintain a gentle simmer
• In a medium saucepan over medium heat melt butter
• Add chopped onion, sprinkle with salt, and cook, stirring occasionally, until tender, about 3 minutes
• Add radicchio and cook, stirring occasionally, until wilted and tender, about 5 minutes
• Add aborio rice and stir to combine thoroughly and to ensure that each grain of rice is coated with butter
• Add white wine and cook, stirring, until liquid is absorbed
• Add 1 cup of the broth and cook, stirring, until liquid is absorbed
• Repeat with a second cup of broth
• After that batch is absorbed repeat with 1/2 cup amounts until rice is tender, about 25 minutes total
• [ Stir in parmesan cheese, reserving a bit for garnish is you like
• Stir in marscapone, cream cheese, or blue cheese
• Serve risotto immediately, garnishing individual servings with parsley, parmesan, and black pepper as you like