Risotto with Chicory
Clean the radicchio discarding the outer leaves and slice coarsely. Wash and dry with a clean cloth or with the centrifuge salad. Coarsely chop with a large knife on a cutting board. Heat the broth.
In a soup pot put the oil and chop the shallots finely. Bring the pot on the stove and fry on a low flame. When the shallot is well browned, turn up the heat, add the rice and toast it for a minute. Add the wine and let it evaporate completely. Combine 4-5 ladles of hot broth and set the timer according to the minutes of cooking on the type of rice you are using (usually 15-18 minutes). Continue adding the broth as it is absorbed, stirring occasionally, without letting the mixture is too dry, otherwise cuocerebbe bad and uneven. 5 minutes before the end of the cooking time of the rice, add the radicchio and salt. Stir continuously until the end of cooking.
Turn off the heat, stir in the grated Parmesan and keep covered for a few minutes before serving sprinkled with Parmesan flakes.