1 cup short- or medium-grain brown rice

1 head of Radicchio cut into thin strips.

About 4 cups vegetable stock

3 tablespoons extra virgin olive oil 

1 Glass of Red Wine

3 Cloves of Garlic

Two pinches of saffron  

Black Pepper

Olive Oil

Sea Salt

1/2 cup chopped fresh basil or parsley
1/2 cup grated Parmesan (optional)

In small pot, preferably ceramic, braise thin strips of radicchio with three teaspoons of olive oil and a glass of red wine for about 10 minutes, or until radicchio is cooked. Season with salt and pepper. Set aside.

Saute garlic in olive oil over medium/low heat for five minutes until it begins to soften. Do not over heat oil as olive oil has a low burn point. Pour in rice and one cup of stock. Stir so everything is equally amalgamated. 

Over medium heat, let the risotto lightly bubble, add in braised radicchio and continue adding in stock as it evaporates. Stir. The key to a delicious risotto is to continually stir. 

The texture should begin to thicken, becoming creamy and rice tender. 

Add in salt and pepper to taste. Garnish with chopped basil, parsley and parmesan.