Radicchio Risotto

• 1.5 oz anchovies in oil
• 1 None red onion, finely chopped
• 1 head radicchio, finely shredded
• 10.5 oz Arborio rice
• 4 cups hot beef stock
• 2 oz Parmesan cheese, grated
• 2 tbsp fresh thyme leaves, chopped
• 2 1/2 tbsp butter
• 8 slices grilled prosciutto, to serve (optional)

1. Heat anchovies and oil in a heavy-bottomed saucepan over medium heat. Sweat onion for 2-3 mins, until softened. Add 3/4 of radicchio. Add rice and cook for 1 min, stirring to coat with oil. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins.
2. Remove from heat and fold in Parmesan, thyme and butter. Season. Serve topped with remaining radicchio and grilled prosciutto slices, if desired

anchovies, red onion, head radicchio, rice, hot beef, parmesan cheese, thyme, butter, grilled prosciutto

Taken from recipes-plus.com/api/v2.0/recipes/25605 (may not work)