Risotto al radicchio

Finely chop the Shallots. Wash the Radicchio, remove the tough core, and thinly slice the leaves.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the chopped Shallots and sauté gently until translucent, about 3-5 minutes, without browning.

Add the sliced Radicchio to the pot and cook for about 5-7 minutes, stirring occasionally, until it has softened and slightly wilted. Season with a pinch of Fine sea salt.