This delicious recipe was provided by Cris’ mum Orietta from Weetangera – A traditional Italian recipe. Orietta suggests making the stock from scratch for a tastier option. Cris – hbh collective.

Serves 4


  • 1 radicchio finely sliced
  • 1 onion – chopped
  • handful dried porcini mushrooms
  • 400 gms Arborio risotto rice
  • 1 cup red wine
  • 4 or 6 cups vegetable or chicken stock
  • Olive oil
  • Grated parmesan


  1. Heat olive oil in a large pan and brown onion
  2. Add half radicchio and mushrooms and simmer for a few minutes
  3. Add rice and stir for a few minutes until translucent
  4. Pour in the wine and cook until it’s absorbed by the rice
  5. Add stock a little at a time, adding more as stock is absorbed.  Keep adding until rice is nearly cooked.
  6. Add the rest of the radicchio and stir until rice is cooked. Stir in some parmesan cheese.  Serve hot with a sprinkle of more cheese.