One of my all time favourites, whether for a bunch of people or just for me alone. risotto needs some time, but once you have the hang of it you can not get enough.
350g Risotto Rice (Carnaroli)
1 onion
1 radicchio
1 stock cube
1 tbsp sugar
white wine
Parmigiano, butter
Put up water with stock cube. Heat some oil and butter in a pot and add onions. Once soft, add the radicchio and the sugar until the radicchio gets brown, than add the rice and stir well until the corns get glassy. Add the white wine and keep on stirring.
Add broth time after time under continuous stirring until you can see that the rice can not absorb any more liquid (after approx. 20 minutes).
Take from the stove, add a piece of butter, 2 handful of Parmigiano, some salt and pepper and let rest with lid for 5 minutes.
Taste and serve.
Stir-fried bacon cubes, parsley, gorgonzola or goat cheese are a perfect plus.