Risotto con Radicchio

The more I make risotto, the more I realize it really does benefit from good homemade broth to bring out the best flavor and creamiest texture. Radicchio di Chioggia, the round deep red and variety carried by most supermarkets, works well in this recipe. I happened to have some red endive, too, so I used a mix of both, and was happy with the results.

Thi…