Most folk are familiar with radicchio as a salad ingredient, but it's also a great addition to cooked dishes. Its bitterness is a good foil to the rich, creamy fontina-laced rice in this dish. The balsamic vinegar I want you to use is the super-old, super-expensive kind. If you don't have a bottle of extra-vecchio on hand, just use some shaved lemon zest. It won't be the same, but it'll give you that sprightly acidity the dish needs. A lot of risotto recipes suggest that you heat the broth, so that it's warm when you add it to the rice. I usually skip that step: it does slow the cooking down (by about 5 minutes or so), but I have one less pot to wash.

Share: