6 tablespoons extra virgin olive oil
2 ounces pancetta, minced
1 pound radicchio, coarsely chopped
Kosher salt and freshly ground black pepper
1 cup chopped onion
1 1/2 cups Carnaroli or Arborio rice
2/3 cup white wine
5 cups hot chicken broth
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar for drizzling
Warm a 12-inch skillet over medium-low heat and add 2 tablepoons of oil with the pancetta. Cook for about 2 minutes, until the pancetta releases its fat and begins to crisp, then add the radicchio with a pinch of salt and pepper. Stir to coat with the fat and cook until wilted down, 6 to 7 minutes.
In the meantime, heat a large heavy pot over medium heat and add the remaining olive oil. Saute the onion until soft, about 8 minutes, then add the rice. Stir until the edges of the rice kernels turn translucent, then add the wine and stir until it evaporates.
Add the warm broth little by little, stirring occasionally, as it is absorbed slowly. Keep the risotto constantly at a lazy bubble, adjusting the heat as necessary. Halfway through, stir in the radicchio-pancetta mixture. Total rice cooking time should be about 20 minutes, ending with a somewhat soupy and not-too-stiff consistency. Season to taste.
Stir in the butter and Parmesan and remove from the heat. Cover and let sit for 2 minutes, then serve immediately. - serves 4 to 6 -?Adapted from the San Francisco Chronicle.