Risotto with Radicchio and Monte Veronese

1 Start by preparing a vegetable stock: bring water to a boil with some fresh vegetables such as celery, carrot and onion, adding a pinch of salt. Let it cook for about two hours to make a rich and flavorful broth.

2 Now turn your attention to the red radicchio: remove the tough outer leaves and cut the radicchio in half, then proceed to slice it into thin strips. Wash the radicchio well under cold running water to remove any impurities.

3 In a saucepan, heat two tablespoons of olive oil and add the radicchio. Season with salt and pepper and sauté over high heat for about five minutes, until the radicchio has softened.

4 After the radicchio has wilted, add the rice and toast over high heat for a couple of minutes.

5 Then proceed with the classic method of making risotto: start slowly pouring in the broth, one ladle at a time, making sure to stir frequently. Continue to cook the risotto for about 12 to 13 minutes, or following the times indicated on the package, until a creamy consistency is achieved.

6 Meanwhile, cut the Monte Veronese cheese into small cubes. When the risotto is cooked just right, turn off the heat and incorporate the Monte Veronese cheese cubes.

7 If you like, you can top the dish with a sprinkling of grated Grana cheese, stirring well to let the flavors blend. Serve hot and enjoy!