Light Radicchio Risotto

Method

1. Clean the radicchio: remove the outer leaves and cut off the stem. Set aside the tender green leaves for garnish.
2. Finely chop the red onion. In a saucepan, melt a small knob of butter and gently sauté the onion and the radicchio stem over low heat until soft.
3. Prepare the vegetable broth: simmer carrots, celery, and onion in water. Keep warm.
4. Cut the radicchio: separate the white part from the green leaves. Cut the white part into strips.
5. Add the Arborio rice to the pan with the onion and stem mixture. Toast for 1-2 minutes, stirring.
6. Deglaze with prosecco and let the alcohol evaporate completely.
7. Begin adding the hot vegetable broth, one ladle at a time, stirring frequently.
8. After about 10 minutes of cooking, add the white strips of radicchio. Season with salt and pepper.
9. Continue cooking for another 7-10 minutes, adding broth as needed, until the rice is al dente.
10. Turn off the heat. Add a small knob of butter, one tablespoon of 0% Greek yogurt, and a generous amount of grated Parmigiano Reggiano. Stir vigorously to mantecatura (creamy incorporation).
11. Serve immediately, garnished with the reserved raw green radicchio leaves and a sprinkle of black pepper.