Radicchio and Pancetta Risotto

Ingredients:

• 1 cup Arborio rice
• 1/2 cup pancetta, diced
• 1 head of radicchio, chopped
• 1 onion, chopped
• 3 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add in the diced pancetta and cook until crispy, stirring occasionally.
2. Add in the chopped onion and continue cooking until the onion softens and turns translucent.
3. Add in the Arborio rice and stir until the rice is coated with oil and liquid from the pancetta and onion.
4. Add in the chopped radicchio, stirring until the radicchio wilts.
5. Begin adding the broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding the next ladleful. Repeat this process until the rice is cooked al dente and all of the broth is absorbed.
6. Add in the dry white wine and stir until the wine is fully absorbed.
7. Stir in the grated Parmesan cheese, butter, salt, and pepper to taste until the cheese and butter are fully melted and incorporated.
8. Serve hot and enjoy!

Verdict:

This Radicchio and Pancetta Risotto recipe is the perfect combination of savory and slightly bitter flavors from the radicchio and pancetta, brought together by creamy Arborio rice, Parmesan cheese, and butter. It is a delicious and filling dinner option that is perfect for any occasion.

Serving Suggestions:

This risotto can be served as a main dish or a side dish. It pairs well with a simple mixed greens salad dressed with balsamic vinaigrette and a glass of dry white wine.