Lorna Sass, author of several fine books on pressure cooking, reintroduced risotto to my busy life several years ago when she won me over to her speedy method, which not only eliminates tedious stirring but produces grains of a luscious consistency. (To prepare by the traditional method, proceed through step 2, then see Note.)
Because the moisture content of radicchio is high, this earthy-sweet risotto needs less broth than others, and its texture is lighter. Like all cooked radicchio dishes, the coloring is brown, not bright. Use any imported Italian rice for risotto: arborio, baldo, carnaroli, or vialone nano.