In a copper saucepan, cook the minced onion with a pinch of butter and add the julienne strips of radicchio and half of the speck cut into thin strips.
When the base of the risotto is ready, add rice and toast it.
Simmer with white wine until reduced; then add broth and salt and cook on a high heat, stirring from time to time until the rice is cooked.
Once the risotto is cooked, turn off the burner, add the remaining butter and the Asiago cheese and let it rest with the lid on for about two minutes.
Let it rest until the emulsion becomes clear and soft; if necessary, add broth.
Serve the radicchio and speck risotto "all'onda" (fairly fluid and creamy) and put the crunchy julienne strips and the remaining speck (previously sautéed in a non-stick pan) at the centre of it.