Fig and Radicchio Risotto

Fig and Radicchio Risotto
Serves 4

3 tablespoons unsalted butter
1 onion, minced
2 garlic, minced
1 cup arborio or carnaroli rice
1.25 cups red wine
2 head radicchio, cut into chiffonade (*or even better marinated)
1.5 cups figs, chopped
6-8 cups warm chicken broth + water
2/3 cup Parmigiano Reggiano
finely minced fresh rosemary
1 lbs shrimp, cleaned

Place the chicken stock into a medium saucepan and heat. Keep warm.
Heat 2 tablespoons of the butter in a large saucepan over medium-low heat. When the foam subsides, add the onions and cook for 10 minutes, or until tender. Add the rice, increase the heat to medium and cook, stirring occasionally, for 5 minutes, or until translucent. Season with salt and pepper. Add the wine and cook until reduced to a glaze. Add the radicchio and the figs and stir until the radicchio has wilted.
Make risotto. Once almost done, quickly saute the shrimp with a little garlic, salt, pepper, and chili flake. Add to the risotto and mix through.
Remove from the heat, and stir in the remaining butter and the grated parmesan cheese. Add more stock if it's too thick.

Marinated Radicchio
4 heads radicchio
3 cups water
1 cup white wine vinegar
2 tablespoons sugar
1 cinnamon stick
½ tablespoon salt
½ teaspoon juniper berries
1 teaspoon black peppercorns
1/3 cup extra virgin olive oil

Cut the radicchio into quarters. Combine the remaining ingredients, except the olive oil, in a large pot. Bring to a boil over medium high heat and cook 5 minutes. Reduce the heat to low, add the radicchio, cover, and cook for 8 minutes, or until a sharp knife cuts easily through the root. Drain.
Mix with the olive oil, refrigerate, and allow to sit for at least 6 hours, and up to 1 week.