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1
Place the broth in a saucepan on a back burner, keeping it hot for the entire cooking time.
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2
Slice the radicchio in half lengthwise and cut out the tough core from each one.
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3
Slice crosswise into fine julienne, then chop roughly.
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4
In a large, wide skillet, warm half of the butter with half of the olive oil over low heat.
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5
Add the onion and garlic and saute until completely softened, about 4 minutes.
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6
Raise the heat to medium and add the radicchio.
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7
Saute, tossing to cook it evenly, for 5 minutes.
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8
Remove about 5 tablespoons of the radicchio and set aside.
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9
Cover the pan partially and continue to cook, tossing the radicchio frequently and always replacing the lid, until tender, about 10 minutes.
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10
Remove the radicchio mixture from the pan.
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11
In the same skillet, warm the remaining butter and oil over medium heat until hot but not browned, about 1 minute.
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12
With a wooden spoon, stir in the rice to coat it and heat it evenly, about 3 minutes.
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13
Return the radicchio mixture to the skillet and toss with the rice.
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14
Stir in the wine.
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15
When it has been fully absorbed, add a ladleful of the broth and stir again.
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16
When the broth is absorbed, stir in another ladleful of the broth and cook until it, too, is absorbed.
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17
Continue to add the hot broth, a ladleful at a time, until the rice is tender, about 25 minutes total.
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18
At the end, the risotto should be very loose, and the rice grains tender but still firm at the center.
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19
Remove the skillet from the heat and taste for salt.
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20
Stir in pepper to taste.
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21
Transfer the risotto to a warmed wide, shallow serving bowl, strew the radicchio that has been set aside over the top, and sprinkle lightly with grated cheese.
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22
Garnish with walnuts, if using.
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23
Serve immediately, passing additional cheese at the table.
