Risotto With Treviso Radicchio

Preparation:

Preparation: The best radicchio is the long one with narrow leaves, almost totally white. To be really good it must have been very cold because in this way the leaf developed less and the flavor remained more concentrated, the cultivation of this type of radicchio is unique. Fry the onion and sausage in a saucepan with the oil. Add the radicchio previously cut into strips (transversal), mix and leave to stew for a few minutes (4/5). Wet with the wine and let it evaporate, add the rice, make it crunchy well and cook it, adding the broth a little at a time. Finally, mix the parmesan cheese and a little fresh pepper with the butter. Serve sprinkled lightly with parsley.