Risotto with radicchio and mushrooms
Clean and chop the mushrooms, then sauté the garlic clove in olive oil, add the mushrooms and cook over medium heat for 10 minutes, adding a ladle of stock if necessary, salt and pepper. Then set aside. In a large saucepan, melt 40 g of butter and add the shallots. Let them sweat until pale gold, then shred the radicchio leaves, add to the pot, and cook until they are tender.
Add rice and sauté for 2 more minutes until rice grains are translucent, then pour in the white wine and keep stirring to cook out the alcohol.
At this point, start adding warm stock, a ladleful at a time, stirring often. Add more stock as needed, until the rice is cooked "al dente".
Half-way through the cooking process add the mushrooms and another fistful of sliced radicchio leaves, that will retain a crunchier texture in the end.
Turn off the heat, stir in the remaining butter and serve with grated Parmesan cheese and freshly ground pepper.