Serves 4:
300 g carnaroli rice, 4 heads of red radicchio, ½ glass of Sauvignon, broth, a little butter, cheese, salt and pepper.

Method:
Remove the radicchio hearts, cut them into four and put them aside. Stew the radicchio's external leaves with the ½ glass of Sauvignon. Prepare the risotto normally, using the stewed radicchio, the rice and broth. Mix the rice continuously so that it does not stick to the bottom of the casserole dish. After about 15 minutes, add the radicchio hearts and add salt and pepper to taste. When cooked, stir in the butter and cheese to obtain a creamy texture.