Risotto alla Trevigiana

Preparation:

Preparation: Clean the radicchio, wash it, drain it well then cut it into thin strips. Put the oil and the finely chopped onion in a pan; once withered, add the radicchio. When it is flavoured, pour the rice, toast it for a few minutes, stirring, then continue cooking, first adding the wine, then add the necessary stock, one ladle at a time. When cooked, add the butter and Parmesan.