Risotto with artichokes, radicchio and olives

For 4 people: 300 g rice profilee-3 16 1 head radicchio and artichokes-pitted black olives-1 clove of garlic-1 liter of vegetable stock-white wine-olive oil-Salt

Trim the artichokes and tagiateli into small pieces after removing the spikes and the tough outer leaves.
Wash the radicchio and cut into strips.
Chop the garlic and let it warm briefly in a little hot oil, being careful not to burn.
Add the artichokes and olives coarsely chopped, a few pinches salt and rice.
Mix well by combining some tablespoon of dry white wine, let it evaporate and then cover with the broth.
Cook over medium heat, stirring frequently and adding a ladle of broth at a time, as it dries.
When cooked, add the radicchio, cut into strips, mix well, let stand for a few minutes and serve warm.