Risotto al Radicchio di Treviso

The first tardivo of the season arrives in late autumn and I always make this the same week.

1. Sweat a finely chopped shallot in butter, add 320 g Carnaroli rice and toast for a minute.
2. Deglaze with a glass of red wine (yes, red — it suits the colour).
3. Add hot stock a ladle at a time for about 16 minutes.
4. Halfway through, stir in 250 g shredded radicchio; keep a handful raw for the end.
5. Off the heat, beat in cold butter and Grana Padano. Rest for two minutes, fold in the raw radicchio and serve.

A few drops of aged balsamic on top are optional but recommended.