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1
Bring broth and water to a simmer in a 2 1/2- to 3-quart saucepan and keep at a bare simmer.
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2
Cook onion in butter with bay leaf and salt in a wide 4-quart heavy pot over moderate heat, stirring, until onion is pale golden, about 10 minutes.
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3
While onion is cooking, cook radicchio in boiling salted water in a 4- to 6-quart pot until just tender, about 3 minutes.
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4
Drain in a colander and transfer to a bowl of ice and cold water to stop cooking.
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5
Drain and squeeze dry.
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6
Add rice to onion and cook, stirring, 2 minutes.
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7
Add wine and boil, stirring, until most of wine is absorbed, about 5 minutes.
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8
Stir in 1/2 cup simmering broth mixture and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed.
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9
Continue cooking risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total (you may have some broth left over).
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10
Discard bay leaf, then add radicchio and cheese and cook, stirring, until heated through, about 1 minute.
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11
Add salt and pepper to taste and serve immediately.
