Radicchio Risotto

I think of radicchio as something I put into a salad but, I had seen a number of recipes in which it is cooked. Curious but skeptical , I thought I'd give this one a try. I encourage you to take the risk. You will be surprised. It was delicious.

1 head of radicchio finely chopped
6 1/2 cups of chicken or vegetable stock
2 Tbsp olive oil
2 Tbsp butter
115 gm thick cut pancetta cut into small cubes
1 large onion chopped
1 garlic clove finely chopped
2 cups orborio rice
1/4 cup white wine
1/4 cup heavy cream
1/2 cup Parmesan cheese grated
4 Tbsp chopped parsley
salt & pepper

Half the radicchio, cut out the heart and discard. Chop the remaining head finely.
Bring the stock to a boil then set aside but keep it quite warm.
Get a large saucepan, if you have one slightly larger that you normally use for risotto, one with high sides, use it. You will be glad you did when it comes time to put in the ridicchio in. Initially it takes up quite a bit of space in the pan.
Heat the oil and butter in the pan at a medium heat and add the pancetta, cook until it starts to colour. About 3 or 4 minutes. Then add the onion and the garlic and cook for about a minute then pour in the rice and turn the heat down slightly.
Stir the rice and when it begins to turn translucent, add the ridicchio and cook stirring for about a minute.
Increase the heat and add the wine and stir until it evaporates, then gradually add the warm stock, a ladle full at a time waiting until each is pretty much absorbed into the dish before adding another. Keep it bubbling.
Continue until all the stock is absorbed and the rice is creamy and fully cooked. It you run out of stock before this happens you can supplement with a little water without any loss of flavour.
Stir in the cream, the cheese and salt and pepper to taste.
Spoon onto warm plates and serve immediately.