Recipe courtesy of David Rocco
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Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil with the butter until hot over medium heat, and then cook the onions with some salt and pepper, stirring, until soft. 

Stir in the rice; it will mix and get coated with the oil and become toasted and translucent. 

Start adding your vegetable broth, 1 ladle at a time, stirring so the rice doesn't stick. When that's absorbed, keeping adding more until you are finished with the broth. Stir in the radicchio and cook 1 minute, and then begin ladling in the wine a little at a time until completely absorbed. The risotto will take about 16 to 18 minutes to cook. Remove from the heat, add your Parmigiano and mix well.

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Whole Roasted Stuffed Cauliflower

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