Risotto With Radicchio

• 1 small onion, chopped
• 4 tablespoons unsalted butter
• 1 1/2 cups Italian Arborio rice
• 1 cup finely chopped raddichio leaves
• 1 cup dry light Italian white wine
• 4 to 6 cups homemade chicken stock
• Coarse salt and freshly ground pepper to taste
• 1/4 cup heavy cream
• 13 to 1/2 cup freshly grated Parmesan cheese

1. In a large heavy saucepan or skillet, soften the onion in the butter.
2. Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
3. Add the raddichio leaves, saute for one minute, then pour in the wine.
4. Stir the rice well to prevent it from sticking to the bottom of the pan.
5. When the liquid has evaporated, add a ladleful of hot broth.
6. Repeat this procedure until the rice is almost tender but firm.
7. If you run out of stock, add warm water instead.
8. Turn off the heat, add cream and season the risotto with salt, pepper and Parmesan cheese to taste.
9. Serve immediately, with more cheese to pass separately at the table.

onion, unsalted butter, italian arborio rice, raddichio leaves, light italian, chicken, salt, heavy cream, parmesan cheese

Taken from cooking.nytimes.com/recipes/4515 (may not work)