Risotto with Radicchio and Pancetta
Category: First Courses
Serves: 4
This decadent and earthy risotto with radicchio and pancetta is a comforting dish that balances the rich, smoky flavor of pancetta with the slightly bitter, tangy notes of radicchio. It’s a perfect option for a cozy dinner or a special gathering. The preparation process may take a bit of time, but the result is truly worth the effort. Here’s how you can bring this beautiful dish to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Radicchio | 400g |
| Smoked Pancetta | 150g |
| Vegetable Broth | 1 liter |
| Red Wine | 100ml |
| Extra Virgin Olive Oil | 30g |
| Shallot | 50g |
| Salt | To taste |
| Black Pepper | To taste |
| Fresh Thyme | 3 sprigs |
Nutritional Information
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 470 kcal |
| Carbohydrates | 65g |
| Protein | 12g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 800mg |
Instructions
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Prepare the Broth
Begin by preparing your vegetable broth. You can use either homemade or store-bought broth, but be sure to keep it warm while you cook the risotto. This is crucial as adding cold liquid to the rice will cause it to cook unevenly. Simply heat the broth in a saucepan and leave it on low heat, so it remains warm during the entire cooking process. -
Prepare the Radicchio
Take the radicchio and remove the core. Slice off the tough, white base of the radicchio and discard it. Wash the leaves thoroughly, then dry them gently with a clean towel or kitchen paper. After drying, cut the radicchio into thin strips. This helps it break down more easily during cooking, allowing its vibrant color and flavor to infuse the risotto. -
Sauté the Shallot and Pancetta
In a large, wide pan or skillet, pour in the extra virgin olive oil and heat over medium-low heat. Add the shallot, finely chopped, and sauté it gently. Stir often to avoid burning. The shallot should become soft and translucent. This typically takes about 2-3 minutes.Once the shallot is ready, add the smoked pancetta, which you should have sliced into thin strips. Allow the pancetta to cook for 1-2 minutes, stirring occasionally. The pancetta will release its flavorful fats and begin to crisp up slightly, infusing the oil with a smoky aroma.
-
Toast the Rice
Once the pancetta is slightly crispy and the shallots are softened, add the Carnaroli rice to the pan. Stir the rice to coat it in the oil, shallot, and pancetta mixture. Allow it to toast for 2-3 minutes, stirring often. You’ll notice that the rice will begin to turn slightly translucent at the edges. This step helps the rice to absorb the flavors of the other ingredients and adds depth to the dish. -
Deglaze with Red Wine
Next, pour in the red wine, allowing it to deglaze the pan and lift any flavorful bits that have stuck to the bottom. Stir constantly, allowing the wine to reduce slightly, which should take about 1-2 minutes. The alcohol in the wine will evaporate, leaving behind a lovely, rich flavor that complements the pancetta. -
Add Broth Gradually
Now that your rice is properly toasted and the wine has evaporated, it’s time to start adding the warm vegetable broth. Using a ladle, add 1-2 ladles of broth at a time to the rice, stirring constantly. Each time the rice absorbs most of the liquid, add another ladle of broth. The goal is to keep the rice covered with liquid at all times while allowing it to gradually absorb the broth. This process should take about 18 minutes, depending on the type of rice you use.The key to perfect risotto is constant stirring, which helps release the rice’s natural starch and creates a creamy texture. If the rice looks dry before it is fully cooked, add more broth as needed.
-
Incorporate Radicchio
When the risotto is almost done, after about 15 minutes of cooking, add the sliced radicchio to the pan. Stir well to incorporate the radicchio into the rice. The radicchio will soften and release its beautiful color, turning the risotto a lovely pinkish hue. Continue cooking until the rice is fully cooked through, creamy, and al dente. This should take an additional 3-4 minutes. -
Finish the Risotto
Once the risotto is done, taste it and adjust the seasoning with salt and freshly cracked black pepper to your liking. For a final touch, add the fresh thyme sprigs and stir them into the risotto. The thyme will infuse the dish with its aromatic fragrance, making each bite a burst of herbal goodness. -
Serve and Enjoy
Remove the risotto from the heat and let it rest for a minute or two. This allows the flavors to settle. Spoon the risotto onto plates and garnish with additional fresh thyme if desired. Serve immediately while the risotto is hot, creamy, and bursting with flavor.
This risotto with radicchio and pancetta is the perfect balance of smoky, slightly bitter, and rich flavors, making it an ideal dish for cozy dinners, special occasions, or even a comforting weeknight meal. Pair it with a glass of red wine for an extra touch of indulgence. Enjoy!
Tips and Variations
- For a creamier texture: You can stir in a small amount of butter or a sprinkle of grated Parmesan cheese at the end of cooking for extra richness.
- Radicchio substitution: If you can’t find radicchio, you can use endive or another bitter green like escarole as a substitute.
- Add nuts for crunch: For a bit of texture, you could add toasted pine nuts or chopped walnuts when serving.
