I made this with treviso radicchio, which looks like a head of red romaine lettuce, rather than the other kind of radicchio, which looks like a red cabbage.
1 head radicchio
5 cups vegetable broth, simmering
1 1/2 c. arborio rice
1 c. chopped onion
4-5 whole tomatoes
fresh parsley
purslane, washed and stemmed
1/4 c. cooking wine
olive oil
salt
pepper
chopped garlic
1 t. thyme
1/2 cup fresh grated parmesan
Wash radicchio and cut across leaves into long strips.
Saute onions and garlic in olive oil for a minute or two.
Add 2/3 of the radicchio and stir for less than a minute.
Add rice, thyme, and cooking wine and stir until wine is evaporated.
Add a half cup of stock, stirring constantly, until evaporated. Continue to add stock a half cup at a time, stirring until evaporated, about 20 minutes total, and the rice is al dente.
In the meantime, wash and halve the tomatoes. Spray tomatoes with olive oil, add salt and pepper and place on a sheet of tin foil and place under the broiler for about 10 minutes.
With the last cup addition of stock, add the purslane and the remainder of the radicchio.
Remove from heat and add parmesan, stirring until combined.
Serve immediately with tomatoes, garnishing both with parsley.

Posted by: constancecg