Kitchen Garden Journal

• 1 medium onion
• 2 oz mild flavored pancetta or bacon (optional)
• 3-4 heads radicchio
• 1.5 cups Arborio or Carnaroli rice
• 2 quarts boiling homemade chicken or vegetable stock
• 2 Tbsp olive oil
• 4 Tbsp butter
• ½ cup freshly grated Parmigiano or Grana Padano cheese
• Salt and pepper

Heat the oil and 1-2 Tbsp of the butter in your preferred risotto pot.  Add the onion and optional pancetta and sauté until golden.  Add the rice and sauté to coat in the oil, 2-3 minutes.  Add the chopped radicchio and ½ cup of the stock and stir until evaporated.  Lower the heat to a simmer and continue to stir, adding an additional ½ cup of stock as necessary until the rice is cooked to your liking (30-40 minutes).  Salt and pepper to taste. Remove from the heat and stir in the remaining butter and the cheese.  Serve immediately as a first course with more cheese at the table.