Risotto with radicchio and bacon

Here’s the recipe for preparing a delicious Risotto with radicchio and bacon, with a truly Italian touch respecting tradition:

Ingredients

  • 320 g of Carnaroli rice
  • 200 g of Treviso red radicchio
  • 100 g of smoked bacon, cut into cubes
  • 1 shallot
  • 1/2 glass of dry white wine
  • Vegetable broth as needed
  • 40 g of butter
  • Grated Parmesan cheese as needed
  • Salt and pepper as needed
  • Extra virgin olive oil

Preparation

  1. Start by cleaning the radicchio, cut it into thin strips and set it aside.
  2. In a pan, sauté the diced bacon without adding fats until it becomes crispy. Remove it and set it aside on paper towels.
  3. In a saucepan, fry the finely chopped shallot with a drizzle of extra virgin olive oil. Add the rice and let it toast until it becomes translucent.
  4. Deglaze with the white wine and let the alcohol evaporate.
  5. Add the radicchio to the rice and cook by gradually adding the hot vegetable broth, continuing to stir to prevent sticking.
  6. Halfway through cooking, add the crispy bacon and continue cooking, adding broth when necessary.
  7. When the rice is cooked al dente, adjust with salt and pepper.
  8. Remove from the heat, stir in the butter and grated Parmesan, mixing well to combine the ingredients.
  9. Let the risotto rest for a minute,
  10. Serve hot, garnished with a sprinkle of Parmesan and, if you like, some fresh radicchio leaves for decoration.

Risotto with radicchio and bacon is a dish that combines the mildly bitter sweetness of Treviso radicchio and the saltiness of the bacon, creating a very pleasant balance of flavors. Typically winter, it’s perfect for cold evenings when you desire something warm and comforting.

Happy cooking and enjoy your meal!

Risotto radicchio e pancetta