buckwheat risotto with radicchio di treviso

buckwheat risotto with radicchio di treviso

1 cup buckwheat groats
1 cup shortgrain rice
4 heads radicchio di Treviso
1 L vegetable or chicken stock
1 shallot
2 teaspoons aged balsamic vinegar (thick & syrupy)
1/2 c. red wine
1/2 c. grated parmesan + more to serve at the table
olive oil
good sea salt

Heat the stock and leave simmering.  Wash the radicchio, separate the leaves, and roughly chop them into 2 cm. pieces.  Finely dice the shallot.  Heat some olive oil in a large pan, add the chopped shallot, and cook until translucent.  Add the chopped radicchio and saute for a couple minutes until completely softened.  Add the buckwheat and rice and stir until the grains are coated in oil.  Pour in the wine and let it evaporate.  Start adding the warmed stock cup by cup, stirring after each pour until each addition has been absorbed.  Don't get impatient, this will take about 20 minutes, but it's the only way to get a lusciously creamy risotto.  Once the rice is tender, stir in the 2 teaspoons of aged balsamic vinegar and the grated parmesan.  Season to taste with some sea salt and serve immediately.