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Clean the radicchio, removing the tough outer leaves and cutting it into thin strips.
In a large saucepan, brown the chopped shallot with a drizzle of oil and a knob of butter.
Add the radicchio and let it wilt on a low heat for 5 minutes.
Add the rice and toast it for a couple of minutes, then deglaze with the Valpolicella.
Bring to cooking by gradually adding the hot broth, stirring often.
When the rice is al dente, remove from the heat and stir-fry with butter and grated Monte Veronese.
Let stand one minute covered, then serve with slivers of Monte Veronese mezzano and a grinding of pepper.