Red Chicory Risotto (Risotto al radicchio)

INGREDIENTS: (4 servings)
1 lb - 2 Oz Red Chicory "from Treviso"
14 oz Rice
2 3⁄4 Pints broth/stock
1 Handful parsley
1 Onion
2 ½ Oz butter
1 Splash dry white wine
2 Tbsp extra virgin olive oil
1 Tbsp grated Parmesan cheese
Garlic
Pepper
Salt

Finely chop the parsley with the garlic.
Remove the outer layers from the onion and then slice the onion up thinly.
Clean red chicory, removing the damaged outside leaves and cut the heads lengthwise, wash and, after having drained and dried cut them into thin sticks.
Put the sticks of red chicory into a frying pan, soak with oil, season with salt and pepper, mix and cook with the lid on, for five minutes over a moderate heat.
Uncover the pan and simmer until all the water has evaporated, pour in the wine and allow it to slowly boil away. In the meantime, bring the stock to the boil and, in a casserole dish, sauté the onion in half of the butter.
Add the rice and, as soon as it has toasted, add the red chicory and allow the flavours to mix.
Stir frequently and pour in the stock by the ladleful, allowing it to be absorbed each time.
A few minutes before the end of the cooking time, check the seasoning and mix in the finely chopped parsley and garlic.
Once the rice is cooked ‘al dente', stir in the remaining butter with the grated cheese: the risotto should result quite liquid.
Serve in hot plates and garnish as you wish with red chicory leaves.