The first tardivo of the season arrives in late autumn and I always make this the same week.
- Sweat a finely chopped shallot in butter, add 320 g Carnaroli rice and toast for a minute.
- Deglaze with a glass of red wine (yes, red — it suits the colour).
- Add hot stock a ladle at a time for about 16 minutes.
- Halfway through, stir in 250 g shredded radicchio; keep a handful raw for the end.
- 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.