Cardone Meatball Soup

Ingredients

• 1 head Joe’s Radicchio, washed, cored

• 1 head Joe’s Radicchio, washed, cored, & thinly sliced

• ½ red onion, finely chopped

• 2 garlic cloves, minced

• 4 tbsp butter

• 1 ½ cups Arborio

• 1 cup white wine

• 4 cups vegetable stock

• ½ cup Parmesan cheese, finely grated (optional)

• Salt and pepper to taste

Instructions

1. Sauté the onion with butter over a medium low heat in a deep pan. When soft and translucent, add radicchio, garlic, and salt stirring for 5 minutes. Add rice and cook until translucent around edges.

2. Turn heat up to med high & add the white wine. Let simmer rapidly until the liquid has evaporated.

3. Turn heat back down to med & add stock, a cup at a time, letting the rice absorb most of the liquid before adding. This takes  approximately 35 minutes.

4. Risotto rice is ready when al dente not too hard or too soft. Remove from heat add the parmesan cheese, if desired but this risotto is creamy byself so don’t add too much.

5. Season to taste with salt and pepper & serve immediately. Mangiare!

Notes

• Use red wine for more vibrant purple color 

• do not need to add Parm

Cardone Prep.