Radicchio Risotto

• 4 cups vegetable or chicken broth
• 1 Tbs butter
• 2 shallots, minced
• 2 cups shredded radicchio
• 1 cup arborio rice
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste.

1. Bring broth to a simmer over medium heat in a large saucepan, then turn heat down to medium low, keeping the broth at a simmer
2. Meanwhile, in another pan melt butter and saute the shallots until soft.  Add the raddicchio and stir until it goes limp, about 4 minutes.  Add rice and stir to coat with the vegetables.  Pour in the wine, raise the heat, and stir until most of it has evaporated.
3. Using a ladle add 1 cup of hot broth to the rice and veggies.  Stir constantly over medium heat until broth is absorbed, add another ladle and keep stirring.  Continue adding about 1/2 cup at a time and stirring.  Finished product should look like a creamy rice pudding.  Finally stir in the final ladleful and the Parmesan.