Radicchio Risotto - cooking recipe

Ingredients

1.5 oz anchovies in oil
1 None red onion, finely chopped
1 head radicchio, finely shredded
10.5 oz Arborio rice
4 cups hot beef stock
2 oz Parmesan cheese, grated
2 tbsp fresh thyme leaves, chopped
2 1/2 tbsp butter
8 slices grilled prosciutto, to serve (optional)

Preparation

Heat anchovies and oil in a heavy-bottomed saucepan over medium heat. Sweat onion for 2-3 mins, until softened. Add 3/4 of radicchio. Add rice and cook for 1 min, stirring to coat with oil. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins.
Remove from heat and fold in Parmesan, thyme and butter. Season. Serve topped with remaining radicchio and grilled prosciutto slices, if desired