Place bacon cubes into a frying pan and cook over medium-low heat until golden and crisp.
Continuing cooking over medium-high heat, add finely chopped onions and celery. Cook until translucent.
Add radicchio, pine nuts, and rice cook for a minute until the radicchio wilts a bit.
Add wine and wait until it evaporates. Season with some black pepper and continue cooking by adding one ladle of simmering broth at a time, waiting to completely absorb into rice before adding another ladle. When rice is on the soft side of al dente, the risotto is done.
Remove from the stove and add a tablespoon of butter or olive oil.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu