This is a nothern italian dish made with red radicchio and speck.
If you can not find speck, you can use bacon slightly reducing the quantity as bancon has a stronger flavor.
Waiting time 10m
For 4 Person(s)
- 2 heads red Trevisio radicchio ( be sure to buy heads that are mostly red and less white)
- 1 1/4 cup Arborio Rice
- 1 Onion
- 4 oz Speck or Bacon
- 2 oz Butter
- 1 1/2 pint Chicken or vegetable broth
- 1/4 cup White dry wine
- Heat the stock on low heat and keep it warm.
Meanwhile, clean radicchio carefully, remove bad leaves, and cut out and discard most of the white core and julienne.
Peel the onion and julienne as well.
Finely dice pancetta.
In a large pot, over medium heat, saute onion, radicchio and pancetta or bacon, until onion is translucent.
Add the rice and toast it for a couple of minutes stirring constantly.
Pour in the wine and let evaporate.
Start adding the stock and keep cooking for 15 to 18 minutes adding the stock in in small quantities to keep the rice moist, stirring frequently. The risotto must have a creamy consitency.
When done, whisk in the rest of butter and parmigiano reggiano. Serve hot.
Suggested wine: Merlot
Note: the key for a good risotto is stirring, strirring and stirirng ... Did I mention stirring?