Radicchio and pancetta risotto is a comforting Italian classic with a full-bodied taste. The delicate bitterness of radicchio perfectly balances the rich, savoury flavour of smoked pancetta, which becomes even tastier when fried until crispy. 

Serves 4, Preparation 20 mins, Cooking 25 mins

  • 300 g Carnaroli or Arborio rice
  • 1 head Radicchio / Red Chicory washed and cut into strips
  • 100 g diced smoked Pancetta
  • 1 tbsp of grated Parmigiano cheese
  • 1 onion or 1 shallot, finely chopped
  • Vegetable stock, 1 Lt
  • Dry white wine, half a glass
  • a knob of butter

Method

Heat 1 Ll of meat broth and keep it hot—it will be used to cook the rice.

In a small pan, heat 1 tbsp of olive oil and fry the diced smoked pancetta until crispy. Set aside, reserving some for garnish.

Melt a knob of butter in a large saucepan. Add the chopped onion and sauté gently for a few minutes. If it sticks, add a spoonful of hot broth.

Stir in the radicchio and let it wilt for a few minutes, then add the rice and toast for 2–3 minutes until translucent.

Pour in the dry white wine over high heat and allow the alcohol to evaporate. Reduce the heat and start adding the hot broth one ladle at a time, stirring continuously. 

When the rice is nearly cooked, stir in the crispy pancetta with its oil, reserving a few pieces for garnish. Cook over low heat for 15–20 minutes, stirring and adding broth as needed.

Remove from the heat, stir in the grated Parmesan and a knob of cold butter to make it creamy. Adjust salt if necessary.

Plate the risotto, garnish with remaining crispy pancetta and a sprinkle of freshly ground black pepper. Serve immediately.

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