Risotto With Treviso Radicchio

Preparation:

Preparation: Chop the garlic and the shallot. Brown them for 2-3 minutes over moderate heat in a saucepan with a piece of previously melted butter. Add the rice, mix it and brown it for a couple of minutes. Salt sparingly. Pour in the white wine and reduce the liquid by half, making it simmer slightly. Cover flush with the boiling broth and continue cooking over moderate heat for 15 minutes, gradually adding the rest of the broth. When the rice is cooked al dente, add the radicchio cut into strips, raise the heat for a few moments and then remove the container from the stove. Stir in half the parmesan and the butter and serve with the remaining grated parmesan.