Add the oil to an oven-and-stove-top-safe pot like a Le Creuset and heat over medium-high heat. Add the onion and shallots, and sauté for 3 minutes, until slightly softened. Add the rice and cook for another 3 - 4 minutes to toast it. Add the radicchio, artichokes, salt and pepper and cook for another minute. Add the wine and simmer until the wine has been absorbed, about 2 minutes. Stir in the vegetable broth, cover the pot, and slide it into the oven to cook for 20-25 minutes.
Add the Parmesan and stir the risotto for 15 - 20 seconds. Cover the pot again and cook for an additional 10 minutes. Stir for another 15 - 20 seconds and serve topped with the basil, optional Gremolata Breadcrumbs and a few shavings of Gruyère Cheese.
Breadcrumb Topping (optional)
Warm the olive oil in a small skillet over medium-high heat. Add the capers - they should sizzle when they hit the oil - and sauté for 1 minute. They should be fragrant.
Make the Gremolata Breadcrumbs in the same pan with the fried capers.
Calories were calculated using the VeryWell Fit nutrition calculator for 6 servings.