Red wine risotto with radicchio

Finely chop the shalott and garlic. Cut the celery stalks in 5 mm thin slices. Heat the oil, and briefly sweat the shallot and garlic in it. Add the rice and stir until glassy looking, deglaze with red wine, leave to reduce. Add the stock in stages stirring from time to time, cook for around 20 minutes. Add the celery in the final 5 minutes.

Cut the Emmentaler AOP in 7 mm cubes. Quarter the radicchio, remove the stalk and cut into strips. Caramelize sugar in a frying pan. Add the lemon juice and about o.5 dl water, boil until the caramel has dissolved. Add the radicchio and keep turning it over until it wilts a little.

Mix the cheese cubes and radicchio into the risotto, season with salt and pepper.