Radicchio and red onion risotto from Winter Food by Jill Norman

Ingredients

• 2 tablespoons olive oil
• about 1.2 litres chicken or vegetable stock
• 350 g radicchio, shredded
• salt and freshly ground black pepper
• 400 g vialone rice or other risotto rice
• 90 g Parmesan, freshly grated
• 1 glass red wine
• 1 red onion, finely chopped
• 30 g butter