Recipe by Chef Pino Ficara, www.pinoficara.com
Photo by Julia Griner

Serves 4

Ingredients:
2 tbsp olive oil
2 cups minced leeks, white part only (or Vidalia onions)
1 pinch of sugar
1/2 head of radicchio, shredded
5 oz unsalted butter, divided
2 cups Arborio rice
1 bottle (33cl) Moretti, at room temperature
1 qt hot vegetable stock (or chicken stock)
2 oz Grana Padano, finely grated
Walnuts, chunks (optional)
Salt & white pepper.
 
Procedure:
In a skillet preheat the olive oil, add leeks and cook at high heat for about one minute, then lower the heat, add sugar and a  pinch of salt and cook for another 7 to 10 minutes. Remove from the heat and set aside to cool. In the same skillet add more oil and cook the radicchio at medium heat until just wilted, set aside.

In a deep pot on medium heat add 2 oz butter, let melt and let foam subside then add the rice and stir until rice grains are translucent. Add beer all at once, stir and let alcohol evaporate. Once the beer is almost all absorbed season with salt and white pepper, add leeks and start adding stock 1/2 cup at the time. Once rice is al dente turn off the heat, add the remaining butter, the radicchio and the grated cheese. Mix well, cover and let rest for about 5 minutes, Garnish with walnuts, if desired.

Serve immediately accompanied by a glass of Moretti.