Risotto al radicchio di Treviso

Step 1: Trim the root end of 10 ½ oz radicchio, ideally Treviso tardivo and cut the leaves into 1 cm strips. Set a small handful aside for the top.

Step 2: Bring 5 cups vegetable stock to a gentle simmer in a pan and keep it on a low heat.

Step 3: Melt 1 oz butter with 2 tbsp olive oil in a wide heavy pan over a medium-low heat and cook 1 shallot for 5 minutes, until soft and translucent.

Step 4: Add the radicchio and cook for 3 minutes, stirring, until it wilts and turns purple-brown.

Step 5: Tip in 11 ½ oz Carnaroli or Vialone Nano rice and stir for 2 minutes over a medium heat, until the grains turn glassy at the edges and start to crackle.

Step 6: Pour in ½ cup dry red wine and stir until it has almost evaporated, about 1–2 minutes.

Step 7: Add a ladle of hot stock and stir until absorbed, then keep adding stock a ladle at a time for 16–18 minutes, stirring often. Common mistake: pouring in all the stock at once; the rice boils instead of releasing its starch and never turns creamy.

Step 8: When the rice is tender with a slight bite in the centre and the risotto flows like a slow wave, season with ½ tsp salt and ¼ tsp black pepper.

Step 9: Take the pan off the heat, add 1 oz cold butter and 2 ⅛ oz Grana Padano and beat hard with a wooden spoon for 1 minute until glossy. Cover and rest for 2 minutes.

Step 10: Serve in warm shallow bowls, topped with the reserved raw radicchio.