Risotto with radicchio

Prepare the vegetable broth. Meanwhile, chop put a little oil in a saucepan and toast the rice. Add the wine and let it evaporate: after a few minutes pour a ladle of broth at a time into the pot and add salt and pepper. Then wash and carefully clean the radicchio leaves and slice them into thin strips to garnish the dish later. Two minutes before the end of cooking, pour the radicchio sauce and mix well. Once cooked, serve and decorate with radicchio leaves. If desired, add bacon or speck cooked in a pan just before cooking the rice.