This has become a classic and one of the most traditional recipes of the Treviso area thanks to the extraordinary, unique quality of this risotto's main ingredient: late-harvest Treviso radicchio.

Serves 6: 300 g Sant'Andrea, Ribe or Carnaroli rice, 1 kg late-harvest Treviso radicchio, Moletto Integrale extra-virgin olive oil, 2 glasses white wine, 1 l vegetable stock, salt, pat of butter, grated Parmigiano-Reggiano cheese.
To prepare: Wash the radicchio and coarsely shred the heads.  Put a small amount of extra-virgin olive oil in a frying pan and add the radicchio, salt and pepper; cover and let cook 5 to 10 minutes until the radicchio has softened.
Then begin to prepare the risotto by sautéing the rice in some extra-virgin olive oil. Add the radicchio and, following the standard method for preparing a risotto, begin to add liquid, alternating stock and wine as the liquid is absorbed by the rice. Salt to taste. When the rice is cooked, stir in the butter and parmesan cheese. The risotto should have a soft, "undulating" consistency.
Recommended wines:
Rosato Igt Veneto Orientale
Moletto Rosa Frizzante Igt Veneto Orientale