Instructions: In a medium saucepan over medium heat, bring the broth to a simmer. Reduce the heat to low and keep warm.

Remove and discard any tough or dry outer leaves from the radicchio. Using a small, sharp knife, remove and discard the cores. Slice the heads in half lengthwise through the stem end. Slice each half crosswise into 1/4 inch-thick strips. Set aside.

In a heavy pot over medium heat, heat the oil. Add the onion and saute until it turns a rich golden color but has not yet begun to brown, about 6 minutes.

Add the radicchio and cook, stirring often, until softened and wilted, about 4 minutes.

Add the rice and cook, stirring frequently, for 1 minute, until completely coated. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes. Add 1/2 cup of the warm stock or broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock or broth in 1/2 cup increments, stirring frequently, until the rice is creamy and still tender but firm to the bite, about 25 minutes. (You may not need all of the stock or broth.)

Remove the pot from the heat and quickly and vigorously stir in the butter and cheese. Add salt and pepper to taste. Divide the risotto among 4 soup bowls.

Serve immediately, passing additional grated cheese on the side.

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