Prep: 15 minutes
Total: 35 minutes
83 grams unsalted butter
60 ml extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 1/2 cups arborio rice
250 ml dry red wine, such as Bardolino or Valpolicella
950 ml rich vegetable stock, heated to 185°F
1 head radicchio, cut crosswise into 1⁄2-inch wide ribbons, divided in half
34 grams freshly grated Parmigiano Reggiano, plus more for serving
47 grams freshly grated Asiago
1 tart green apple, peeled and cut into thin julienne, dressed with lemon and evo
1. In a 12-inch skillet, heat 2 tablespoons of butter and the olive oil over medium heat until hazy. Add the onion and cook until softened and translucent but not browned, 4-5 minutes. Add half of the radicchio and stir until wilted, 1 to 2 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
2. Add the wine and bring to a boil. Cook 2 minutes, then add a 4 to 6 ounce ladleful of stock and cook, stirring, until the stock is absorbed. Continue stirring and adding the stock a ladleful a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 15 minutes (you may have a little stock left over). Add the remaining radicchio and continue stirring and cook 2 to 3 more minutes until the rice is perfectly creamy and al dente at the same moment.
3. Remove the pan from the heat, add the butter and both cheeses, and stir vigorously until well mixed, about 25 seconds. Divide the risotto among warmed plates, sprinkle each portion with the apple julienne and serve.