Red wine risotto with radicchio and curd cheese

Finely chop the onion and lightly sauté in a stockpot with a little oil. Add the rice and briefly sauté it along with the onion. Deglaze with some red wine. Add the remaining red wine and a little balsamic vinegar. Simmer until the liquid has reduced. Heat the vegetable stock in a separate pot.

Pour the hot vegetable stock into the reduced rice mass and boil for about 12 minutes, stirring constantly. The rice should be a little al dente when you take it off the heat.

At the same time, wash the radicchio in warm water and chop it. Caramelise some sugar and a drop of balsamic vinegar in a non-stick pan, then sauté the radicchio in it.

Season the boiled risotto to taste with salt and pepper, butter, grated Schwarzenstein hard cheese and olive oil.