• 1/2 cup extra-virgin olive oil
• 2 ounces pancetta, diced
• 1 medium onion, finely chopped
• 1 garlic clove, chopped
• 2 fresh sage leaves
• 2 teaspoons fresh rosemary, chopped
• 8 ounces radicchio, cut into strips
• 4 cups meat stock
• 2 cups Vialone Nano
• salt and freshly ground black pepper
• 1/2 cup freshly grated grana padano

In a large pan, heat the olive oil and cook the pancetta, onion, garlic, sage, and rosemary until soft, about 10 minutes. Stir continuously. Add the radicchio and 3 tablespoons of the meat stock. Cook for another 10 minutes, then stir in the rice. Add the stock a little at a time, waiting for the rice to absorb it before adding more. Continue stirring until the rice is cooked. Season with salt and pepper; add the grana padano. Place on a serving platter and serve hot. Serves 4

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