📖 Instructions

1. Begin by preparing the balsamic reduction. In a small saucepan, combine the balsamic vinegar and maple syrup or honey (if using). Bring to a gentle simmer over medium-low heat.
2. Let the mixture simmer, uncovered, for about 15-20 minutes, or until it reduces to a syrupy consistency that coats the back of a spoon. Be patient; this step is crucial for achieving the right texture and flavor. Keep a close eye on it to prevent burning.
3. Once the balsamic reduction is ready, remove it from the heat and set aside. It will thicken further as it cools.
4. Now, prepare the radicchio. Wash and core the radicchio heads. Slice them thinly. You're looking for fine ribbons that will cook evenly into the risotto. Don't be shy with the slicing!
5. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent browning. This is the foundation of your risotto's flavor, so take your time.
6. Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly. This step helps the rice release its starch and gives the risotto a creamy texture. You'll notice the rice becoming slightly translucent around the edges.
7. Pour in the dry white wine (if using) and cook until it is absorbed, stirring continuously. The wine adds depth and acidity to the risotto.
8. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously after each addition. Allow the rice to absorb the broth before adding the next ladleful. This process takes time and attention, but it's what makes risotto so special.
9. Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes. The rice should be tender but still have a slight bite to it. Taste as you go and adjust the broth accordingly.
10. In the last 5 minutes of cooking, stir in the sliced radicchio. Cook until the radicchio is wilted and tender, about 3-5 minutes.
11. Remove the risotto from the heat and stir in the grated Parmesan cheese and butter. The cheese adds richness and umami, while the butter provides a velvety texture.
12. Season with salt and freshly ground black pepper to taste. Be mindful of the salt, as the Parmesan cheese can be quite salty.
13. To serve, spoon the radicchio risotto into bowls. Drizzle generously with the balsamic reduction. Garnish with extra grated Parmesan cheese and a few fresh thyme sprigs, if desired.
14. Serve immediately and enjoy your creamy, flavorful Radicchio Risotto with Balsamic Reduction!