Lettuce Risotto

Directions

1. 1
   Heat butter and oil in saucepan over medium heat.
2. 2
   Saute onion in butter and oil for 4 minutes, or until soft and translucent.
3. 3
   Add rice, and saute until lightly brown.
4. 4
   Add 3 ½ cups water and bouillon cubes, and bring to a boil.
5. 5
   Reduce heat to medium, and simmer 15 minutes, stirring every 3 or 4 minutes to avoid sticking.
6. 6
   Add more water as needed to end up with a slightly runny sauce with firm rice.
7. 7
   Remove from heat, and stir in Parmesan cheese, capers, and red pepper flakes.
8. 8
   Fold in parsley, radicchio, and endive.
9. 9
   Spoon risotto onto plates, and garnish with additional Parmesan cheese, if desired.
10. 10
    Press small indentation at center of each serving, and fill with ½ tsp.
11. 11
    vinegar.