3 Tbs. olive oil
1 cup small-dice pancetta
2½ qts. water
2 cups arborio rice
3 cups julienned radicchio
1 cup small-dice peeled green apple
1½ cups freshly grated Parmigiano-Reggiano
4 oz. unsalted butter
Kosher salt and black pepper
Heat one tablespoon of olive oil and the pancetta in a large skillet over medium-high heat. Cook the pancetta until brown and crispy. Transfer to a paper towel and reserve.
Bring the water to a simmer in a medium saucepan over low heat. Meanwhile, heat the remaining two tablespoons of olive oil in a large saucepan over medium heat. Add the rice and toast it for a few seconds. Ladle just enough of the simmering water to cover the rice and stir to keep the rice from sticking to the bottom of the pot. Keep stirring for 10 minutes, gradually adding enough water to keep the water level just above the rice. Add the radicchio and diced apples. Cook the mixture for eight to nine minutes, adding water as needed to keep the water level just above the rice. By now, the rice should almost be al dente and the water can start to cook out of the saucepan, leaving just the rice, apples, and radicchio almost dry and free of water.
Turn off the heat, add the cheese and butter, and stir until incorporated and creamy. Season with salt and pepper to taste and serve immediately with the crispy pancetta on top.