Radicchio-Red Wine Risotto with Pancetta

Ingredients

• 4 ounces pancetta, chopped
• 3 tablespoons salted butter, cut into 1-tablespoon pieces, divided
• 1 small red onion, finely chopped
• 1 cup carnaroli or Arborio rice
• 1 cup dry red wine
• 8 ounce head radicchio, bruised outer leaves removed, halved, cored and cut into ½-inch pieces (about 3 cups)
• 1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve
• Kosher salt and ground black pepper
• 1 tablespoon finely chopped fresh chives

Instructions

1. Simmer 6 cups water. Brown pancetta in 1 tablespoon butter and reserve half.
2. Cook onion, toast rice, add red wine, and reduce.
3. Add half the radicchio and hot water in stages, stirring until absorbed.
4. Add remaining radicchio and water; finish off heat with remaining butter and Parmesan, season, and serve with reserved pancetta, chives, and additional Parmesan.