Radicchio Risotto (Risotto Al Radicchio)

Yield: 4-6 servings

Ingredients:

• 7 ounces (198 g) pancetta, finely diced
• 2 shallots, finely diced
• 1 teaspoon (5 ml) ground black pepper
• 2 cups (470 ml) Vialone Nano rice (or Arborio)
• ½ cup (120 ml) dry red wine
• 6 cups (1.4 L) vegetable stock, simmering
• 2 small heads radicchio, thinly sliced
• 2 teaspoons (10 ml) fresh thyme leaves
• 1 ½ cups (350 ml) grated asiago, plus more for serving
• Toasted hazelnuts, for garnish

Method:

Fry pancetta in a skillet over medium heat. When the fat has rendered and the pancetta has started to crisp up, pour out half of the fat from the pan.

Add shallots and black pepper. Cook until shallots are translucent and soft.

Add rice and stir to combine. Cook, stirring until rice smells toasty.

Add dry red wine and cook until it evaporates.

Add 1-2 ladles of simmering vegetable stock to the rice, stirring often.

Once the stock has evaporated, continue adding 1 to 2 ladles of stock, repeating this step until the dish is creamy but the rice is al dente.

Add thinly sliced radicchio, thyme leaves, and grated asiago and fold to incorporate, cooking until the radicchio has just wilted.

Remove from heat and divide between serving dishes.

Top with more grated asiago cheese, fresh radicchio, and toasted hazelnuts.

Buon appetito!