- 2 tbsp olive oil
- 2 scallions, minced
- 3 garlic cloves, crushed
- 1/2 tsp dry thyme
- 2 cups raw Arborio rice
- 1 large head radicchio, shredded
- 2/3 cup red wine
- 3 cups water mixed with 2 chicken oxo cubes
- 2 tbsp minced sundried tomatos (in oil)
- salt and pepper
- parmesan, grated
- Heat the oil in a dutch oven. Add the scallions, the thyme, and the garlic and saute 5 minutes.
- Stir in the rice and cook 1 minute.
- Stir in the radicchio and add the wine.
- Stir until the wine has reduced.
- Stir in the water with oxo 1/4 cup at a time, over 20 minutes, until it has been absorbed with each addition.
- Stir in sundried tomato. Season to taste.
- Sprinkle with parmesan. Serve.