Serves 2-3.

1 quart chicken stock
1/2 yellow onion, minced
1/4 cup dry white wine
1 Tbsp. parsley
3/4 cups risotto rice, such as arborio or carnaroli
1 head Red Dog radicchio, quartered, cored, and cut crosswise in thin slivers
1 Tbsp. extra-virgin olive oil
1 Red Dog garlic clove, minced
1/8 cup Parmesan cheese
Freshly ground pepper, to taste

Let radicchio soak in an ice bath for about half an hour.

In the meantime, put the stock in a saucepan and bring it to a summer over low heat. Season it to taste.

Heat the olive oil over medium heat. Add the onions and let them cook slowly. Add a pinch of salt and keep stirring until they’re translucent, but not brown. Add the rice and garlic and stir until the rice crackles and the grains separate. Add the wine and stir until it absorbs.

Add the simmering stock a few ladlefuls at a time. Each time you add stock, it should just cover the rice and be slightly creamy and bubbly. Stir often to keep it from sticking to the bottom and let it cook until the liquid is almost completely absorbed, but don’t wait so long that the rice gets dry. Drain the radicchio and add it to the rice. At that point, add another ladleful or two or stock and stir until almost dry, then do it again and again until the stock is gone (or nearly so) and the rice is tender and creamy and full of flavor. If you run out of stock and the rice is still needs more cooking, add warm water in the same fashion until done. Add a bit more hot liquid (stock or hot water) and all the parmesan cheese. Stir well and taste to adjust seasonings. Before serving, garnish with fresh parsley.