Tuesday: risotto

We had a small head of radicchio in the box and this seemed like the obvious way to use it.

Cook diced carrot and onion in olive oil until the carrots soften a bit. Add rice and cook until it smells toasty. Add white wine and let it mostly reduce off. Add chopped radicchio and do the stirring thing with beef broth. Just before serving add some grated parmesan.

Serve with leftover brisket from the pot au feu.