• Finely chop the onion and peel the garlic.
  1 white onion
• Wash the radicchio under running water and cut it into strips.
• Wilt the onion and squeezed garlic in a saucepan with olive oil.
  2 Tablespoons olive oil, 1 clove of garlic
• Add the rice to the saucepan and let it toast for a few minutes, stirring constantly. The rice is toasted once the grains are more translucent.
  270 g arborio rice
• Add the radicchio to the casserole while continuing to stir.
  200 g radicchio
• Add the wine and let it evaporate. Always continuing to stir with a ladle.
  250 ml white wine
• At this point start adding the broth using a soup ladle . The broth should be added a little at a time and it is important to allow the rice time to absorb it.
  1L vegetable broth
• Then continue adding 1 ladle of broth and stirring. This process should take 15-20 minutes.
• When cooked, adjust the salt and pepper. Then proceed with the mantecatura: then add a knob of veg butter, veg parmesan cheese and a tablespoon of noble yeast.
  3 Tablespoons veg parmesan cheese, 1 knob of veg butter, 1 Tablespoon nutritional Yeast

For the vegan bacon (optional)

• Cut the tofu into very fine cubes.
  40 g smoked tofu
• Mix all the ingredients for the marinade in a bowl and add the tofu.
  2 teaspoons soy sauce, 1 tsp liquid smoke, garlic powder, 1 tsp agave syrup
• If you have time let the tofu marinate for a few 15 to 20 minutes, otherwise proceed with pan-frying.
• Add some seed oil to a hot skillet and sauté the tofu until it becomes crispy or the consistency you prefer.