A lovely risotto variant combining bittersweet and savory flavours
Inspired by Gennaro Contaldo making this with sausage instead of pancetta and this recipe, adding thyme.
Fine dice onion, save 2 thin slices of pancetta, cut up rest in small cubes
use a large heavy pan or wide-diameter pot. fry up onion on medium heat for a minute til glassy in a tablespoon olive oil, add pancetta cubes and brown
Remove outer leaves and stem of radicchio, save 2-3 leaves, cut the rest into strips and add to pan, saute for a brief moment. add rice and toast until slightly glassy or you hear it "knistern", then add half a glass of whine and let it cook down
Add a ladle of chicken stock and let it cook down stirring vigorously. adjust heat to medium high so that the stock bubbles quickly, but it's easy to prevent burning by stirring. keep adding stock and cooking it down until the rice is al dente and the last batch of stock is almost fully evaporated. then switch of heat (make the ladles smaller as you go to catch the right moment)
Add a tbsp of butter and 1 tbsp of cheese, and a little more stock to adjust to desired consistency. Put a lid on and let it sit for a moment (2-3 min). In the meantime, fry up pancetta slices and thinly slice the remaining radicchio leaves
Put risotto in a bowl or on a plate. add a dash of balsamic vinegar, then sprinkle with radicchio and parmesan. place crispy pancetta slice on top and serve
Ingredients
Directions
Fine dice onion, save 2 thin slices of pancetta, cut up rest in small cubes
use a large heavy pan or wide-diameter pot. fry up onion on medium heat for a minute til glassy in a tablespoon olive oil, add pancetta cubes and brown
Remove outer leaves and stem of radicchio, save 2-3 leaves, cut the rest into strips and add to pan, saute for a brief moment. add rice and toast until slightly glassy or you hear it "knistern", then add half a glass of whine and let it cook down
Add a ladle of chicken stock and let it cook down stirring vigorously. adjust heat to medium high so that the stock bubbles quickly, but it's easy to prevent burning by stirring. keep adding stock and cooking it down until the rice is al dente and the last batch of stock is almost fully evaporated. then switch of heat (make the ladles smaller as you go to catch the right moment)
Add a tbsp of butter and 1 tbsp of cheese, and a little more stock to adjust to desired consistency. Put a lid on and let it sit for a moment (2-3 min). In the meantime, fry up pancetta slices and thinly slice the remaining radicchio leaves
Put risotto in a bowl or on a plate. add a dash of balsamic vinegar, then sprinkle with radicchio and parmesan. place crispy pancetta slice on top and serve