Radicchio risotto

1.Heat anchovies and oil in a heavy-based saucepan on medium. Add onion and sauté, 2-3 minutes, until onion is soft, but not browned, and anchovies have dissolved slightly.

2.Stir through 3/4 of radicchio. Add rice and cook, 1 minute, stirring to coat with oil.

3.Stir in hot stock, 1 cup at a time. Allow liquid to fully absorb before adding more. Continue stirring gently, 15-20 minutes, until rice is just cooked.

4.Remove from heat and stir through parmesan, thyme and butter. Season to taste. Serve topped with remaining radicchio and grilled prosciutto slices, if you like.