Instructions

1. Heat the broth and keep it at a very low simmer.
2. Melt 2 tablespoons of the butter with the olive oil in a large pot. Add the chopped onions and salt and cook over medium heat until softened, about 6 minutes.
3. Add the rice, and stir, toasting the rice for about 3 minutes. Add the radicchio, and stir. It will seem like a lot, but it will start to reduce very quickly. When it is mostly wilted, add the red wine, stirring, to let it evaporate.
4. Now you can start adding the broth, with a ladle. At the beginning you can add a few ladlefuls, and let it cook away, at a very low simmer, stirring every so often. Keep adding more broth, ladle by ladle full, until the rice is cooked but still al dente. You don’t want to over cook it.
5. Turn off the heat and add the cheese and a bit more broth, stirring to mix it in well. It should be a bit soupy. Add the rest of the butter, stir and taste to adjust for seasoning. I usually grate fresh pepper on top, and a bit more grated cheese.