Nebbiolo is from Piedmont but you can also use Barbera (another Piedmontese grape variety) or any other good red Italian wine.
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
300g Arborlo rice
50cl Nebbiolo wine
600ml hot chicken stock
1 head radicchio (about 175g), halved, base trimmed and leaves sliced
Salt and freshly ground black pepper
45g Parmesan,grated, plus extra to serve
Heat the olive oil in a heavy bottomed saucepan. Add the onion and continue to cook for about 5 minutes, until the onion is just softening. Add the garlic and cook for another minute, then add the rice and stir it round to get it coated in the juices.
Pour on the wine a little at a time, stirring continually and only adding more wine once the previous lot has been absorbed. Now add the chicken stock, a ladleful at a time, stirring continually. It will take about 25 minutes to stir in all the liquid.
About 7 minutes before the end of cooking time, add the radicchio and stir it in. It will wilt in the heat. Taste for seasoning - both the wine and reduced stock are salty, so you need to check how much salt to add. Season with pepper, too. Stir in the butter and the Parmesan, and serve immediately.
This originally appeared on House & Garden UK.