Red radicchio and smoked Scamorza risotto

I boil about 1 and a half litres water and wash shredded radicchio.

I finely chop onion and sauté in half the butter, 25 g.

I brown pancetta.

I soften radicchio for 5/6 minutes, then add rice briefly.

I add room-temperature beer.

I add about half a litre boiling water and salt.

I gradually add water, stirring until cooked, then turn off and mix in remaining butter and Parmigiano, checking salt.

Finally, I mix in Scamorza and pepper.

I rest a couple of minutes and serve loose.