the 4 tablespoons of butter in a heavy saucepan.
Add the onions and cook until they are translucent.
Add the rice and stir until it is well coated
with the butter. Add the white wine, and stir
continually over medium heat until it is absorbed.
Add the radicchio leaves and mix well.
to add 1/2 cup of hot broth, stirring as it
is absorbed. Continue in this manner, adding
ladles full of hot broth, and stirring continuously
for about 20-25 minutes or until the rice is
cooked, but remains slightly firm to the teeth.
from the heat, add the cream, parsley and the
Parmesan cheese. Serve, offering additional cheese