We cook radicchio slowly with onion and garlic, deglazing with white wine and a touch of chilli before finishing the sauce with cream, bringing gentle bitterness and warmth. We cook the risotto base with sofrito, white wine and vegetable stock until loose and glossy. To finish, you stir in butter and Gran Moravia, giving the risotto a smooth, creamy texture, with crisp, golden pancetta running through each spoonful.