Risotto with Radicchio
- 7 to 8 cups chicken stock
- 1/4 cup extra-virgin olive oil
- 3 oz. pancetta, finely chopped
- 1/2 cup finely chopped yellow onion
- 2 heads Treviso or Verona radicchio, thinly sliced
crosswise, plus 12 small whole Verona radicchio
leaves for serving
- 3 cups Arborio or Carnaroli rice
- 1 cup dry white wine, at room temperature
- 2 Tbs. unsalted butter
- Salt and freshly ground pepper, to taste
In a large, heavy saucepan over medium heat, heat the olive oil. Add the pancetta and sauté until golden brown, 4 to 5 minutes. Add the onion and sauté until just softened, 2 to 3 minutes. Add the thinly sliced radicchio and sauté until tender, about 2 minutes. Using a slotted spoon, transfer the radicchio mixture to a bowl. Set aside and keep warm.
Add the rice to the same pan and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.
Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, remove from the heat and stir in the butter and the reserved 1/4 cup stock. Season with salt and pepper. Place 2 Verona radicchio leaves on each plate. Spoon the risotto into the leaves. Make a well in the center and spoon in the radicchio mixture. Serve immediately. Serves 6.