Radicchio Risotto
Recipe Type: Main Entree
  • 6 Tablespoons Olive Oil
  • 2 oz Pancetta, Minced
  • 1 Lb Radicchio, Chopped Coarsely
  • Kosher Salt and Fresh Ground Black Pepper
  • 1 Cup Chopped Onion
  • 1½ Cups Arborio Rice
  • ⅔ Cup White Wine
  • 5 Cups Hot Chicken Broth
  • 2 Tablespoons Unsalted Butter
  • ½ Cup Freshly Grated Parmesan Cheese
  • Balsamic Vinegar, For Drizzling
  1. Add 2 Tablespoons of Olive Oil and the Pancetta to a skillet over Medium Heat. Cook for 2 minutes (or until the Pancetta releases fat and begins to crisp). Then add the Radicchio with Salt and Pepper. Stir. Cook until wilted down, which should take about 6 to 7 minutes.
  2. Meanwhile, place a large pot over Medium Heat. Add remaining Olive Oil. Add the Chopped Onions and saute them until soft (8 minutes or so), then add in the Rice. Stir until edges of rice kernels are translucent. Then add the White Wine and stir until it evaporates.
  3. Add the Chicken Broth little by little, stirring occasionally. Let it absorb slowly. Keep the Risotto constantly at a low bubble. Halfway through, stir in the Radicchio-Pancetta mixture from your the other skillet. It should take roughly 20 minutes for the rice to cook. Season to taste.
  4. Add the Butter and Parmesan Cheese to the pan and stir. Remove from heat. Cover. Let everything sit in the pot for 2 minutes.
  5. Serve immediately and enjoy!
Recipe by Our Secret Recipe at https://trucchis.com/wp/2019/07/14/radicchio-risotto/