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1
Separate the radicchio leaves, discarding the outer leaves and any that are wilted or damaged.
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2
Trim and discard the thick leaf bottoms and tough sections of the central ribs.
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3
Slice the leaves in long shreds, about 1/2 inch thick.
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4
Heat 8 cups water almost to the boil.
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5
Keep it very hot, simmering near the risotto pan.
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6
Put the olive oil in the saucepan, and set over medium heat.
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7
Scatter in the bacon pieces and cook briefly, until the fat renders, then stir in the onions and 1/2 teaspoon salt.
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8
Cook, stirring frequently, until the onions are wilted and lightly colored and the bacon is slightly crisped, 8 minutes or so.
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9
Pour in the rice all at once, raise the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (but not browned).
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10
Pour in the wine and cook, stirring continuously, until nearly all the liquid has been absorbed.
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11
Drop all of the shredded radicchio into the saucepan, and stir in with the rice for a couple of minutes, as the shreds wilt and release liquid.
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12
Then ladle in 2 cups of the simmering water and cook, stirring, until the water is almost absorbed, 5 minutes or more.
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13
Quickly ladle in another couple of cups of water, add another 1/2 teaspoon salt, and keep stirring, as the rice releases its starches and a thick, creamy suspension starts to form.
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14
Again, when the water is almost absorbedand you can see the bottom of the saucepan as you stirladle in another cup or so of water.
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15
Continue this process.
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16
After the risotto has cooked for 15 to 20 minutes and incorporated 6 cups of water, taste for texture and seasoning: add more salt and/or incorporate more hot water as needed.
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17
When the risotto is al dente and creamy, turn off the heat.
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18
Drop in the butter pieces and stir in vigorously, along with the 1/2 cup of grated cheese.
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19
Serve without delay, heaping the risotto in warm pasta bowls, and pass more grated cheese at the table.
