Rabbit food?

Using up the vegetables before we get more tomorrow:

• radicchio risotto
• kale braised in chicken stock with bacon
• lettuce, radicchio, dandelion green & carrot salad

Radicchio Risotto

about 6¼ cups vegetable stock
6 tbl. butter
1 onion, chopped
7 oz. radicchio, chopped [we used a whole head for a half recipe]
2 cups arborio rice
5 tbl. white wine
2 tbl. Parmesan, freshly grated
salt

Bring the stock to a boil. Meanwhile, melt half te butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladleful of hot stock and cook,, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.

From The Silver Spoon.