chopped 1 1/2 quarts chick Salt and pepper 1 1/2 cup cooked rice, -- rinsed 1 small head Radicchio - -- thin strips 3 ounces julienned Prosciutto 1 tablespoon f resh sage chopped 1/2 cup Parmesan cheese grated In a medium soup pot, heat the oil until very hot. Add the onion and cook, stirring constantly for 4 minutes. Add the garlic and cook for 1 minute. Add the stock, bring to a boil, reduce heat and simmer for 20 minutes. Add the rice and simmer for 3 more minutes. Season to taste with salt and pepper. Remove from the heat. To serve, place 1/4 cup Radicchio 1 tablespoon Prosciutto, 1/2 teaspoon sage, and 1 tablespoon Parmesan cheese into each of your soup bowls. Then ladle the hot soup over the garnishes.