Radicchio-Red Wine Risotto with Pancetta

Ingredients

• 4 oz pancetta (Diced)
• 4 tbsp unsalted butter (Divided)
• 1 yellow onion (Small, finely chopped)
• 1 radicchio (Medium head, cored and thinly sliced; divided in half)
• 1.5 cup Arborio rice
• 2 cup dry red wine (Preferably a fruity, light-bodied Italian wine such as Barbera or Valpolicella)
• 4 cup water (Keep hot in a saucepan)
• 0.5 cup Parmesan cheese (Finely grated)
• kosher salt (To taste; pancetta and Parmesan are salty)
• black pepper (Freshly ground, to taste)

Steps

1. 1

   Prepare the ingredients before cooking: dice the pancetta, finely chop the onion, core and thinly slice the radicchio, and grate the Parmesan. Divide the sliced radicchio into two equal portions.

2. 2

   In a large, wide sauté pan or Dutch oven over medium heat, cook the diced pancetta until the fat renders and the pieces are lightly browned and crisp, about 5 to 7 minutes.

3. 3

   Add 2 tablespoons of the butter and the chopped onion to the pancetta and its rendered fat. Cook, stirring occasionally, until the onion is softened and translucent, about 4 to 5 minutes; do not let it brown deeply.

4. 4

   Add half of the sliced radicchio and cook until wilted, about 2 to 3 minutes. The radicchio should begin to soften and sweeten.

5. 5

   Add the Arborio rice and stir constantly for 1 to 2 minutes, coating every grain with the fat. Cook until the rice is glossy and the edges of the grains look slightly translucent.

6. 6

   Pour in the red wine and stir, scraping the bottom of the pan. Simmer until most of the wine has been absorbed and the rice smells fruity rather than alcoholic, about 3 to 5 minutes.

7. 7

   Add the hot water about 1 cup at a time, stirring frequently after each addition. Wait until the liquid is nearly absorbed before adding the next cup. Continue until the rice is creamy and tender but still has a slight firm bite, about 25 to 30 minutes.

8. 8

   When the rice is nearly done, add the remaining half of the sliced radicchio. Stir and cook for 2 to 3 minutes, just until it is wilted at the edges but retains some crispness and color.

9. 9

   Remove the pan from the heat. Stir in the remaining 2 tablespoons butter and the grated Parmesan until melted and fully incorporated. The risotto should be loose enough to slowly spread on a plate; stir in a little additional hot water if it is too thick.

10. 10

    Taste and season with kosher salt and freshly ground black pepper, keeping in mind the saltiness of the pancetta and Parmesan. Let the risotto rest for 2 to 3 minutes, then serve immediately.

Notes

The source notes that the second addition of radicchio is intentional: cooking half with the rice mellows its bitterness, while adding the rest near the end preserves crispness and contrast. Use a red wine you would enjoy drinking, preferably a fruity, light-bodied Italian wine. Because the original recipe quantities and instructions were not visible in the supplied page excerpt, ingredient amounts and some technique details are reconstructed estimates.

Nutrition per serving

• main
• Italian
• risotto
• one-pot
• stovetop
• pancetta
• vegetarian-unfriendly
• weeknight dinner