Red Wine Risotto with Radicchio

Instructions

1. Prepare the broth
   In a medium saucepan, bring the broth to a simmer, then reduce heat to low to keep warm throughout the cooking process.
2. Sauté the aromatics
   In a large, heavy-bottomed pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Toast the rice
   Add the Arborio rice to the pan and stir to coat with oil and butter. Toast the rice for about 2 minutes, stirring frequently, until the edges become translucent but the center remains white.
4. Add the wine
   Pour in the red wine and stir constantly until almost completely absorbed. The rice will take on a beautiful burgundy color. Continue stirring until most of the liquid has evaporated.
5. Cook the risotto
   Begin adding the warm broth one ladleful at a time (about 1/2 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding the next. This process will take about 18-20 minutes. The rice should be creamy but still have a slight bite to it (al dente).
6. Incorporate the radicchio
   When the rice is about halfway cooked (after about 10 minutes), stir in the sliced radicchio. It will wilt and integrate into the risotto, giving it a slightly bitter flavor and additional color.
7. Finish the risotto
   Once the rice is cooked to al dente, remove from heat. Add the remaining 2 tablespoons of butter, Parmigiano-Reggiano, mascarpone (if using), and thyme leaves. Stir vigorously to incorporate, which will create the characteristic creamy texture. Season with salt and pepper to taste.
8. Serve
   Let the risotto rest for 2 minutes, then serve immediately in warmed bowls. Garnish with additional grated Parmigiano-Reggiano and freshly ground black pepper. The risotto should gently spread on the plate but not be runny.