If you are searching for a great taste and a beautifully looking dish, Risotto al Radicchio will be a great solution to please all the senses. And of course, it will be a naturally gluten-free main dish!
Radicchio is available all year round, however its peak season is Fall-Winter and in Italy it is often grilled or added to pasta or risotto. The version below contains meat, but you can easily make a delicious vegetarian or vegan version. Check the Tips below.
Ingredients (makes 4 portions)
2 little radicchio (approx. 500 gr)
120 gr bacon (cubes)
360 gr rice (parboiled or other recommended for "risotto")
1.5 liters vegetable stock
360 gr rice
Oil, salt, pepper as needed
Prepare the vegetable stock with fresh vegetables or a bouillon cube
Finely chop the shallot and cook in a pan with little olive oil until golden brown (3 minutes). Chop the radicchio and cook together with the shallot and the bacon (90 gr) for 10 minutes, over low hear. Add a ladleful of broth if the mix becomes too dry. Add a little pinch of salt.
Add the rice to the pan and pour a few ladlefuls of broth. Cook for 18 minutes (or the duration recommended by the rice instructions) over low heat. Stir regularly and add ladlefuls of stock when needed.
5 minutes before the rice is ready, cook the remaining bacon in another pan until golden brown and crunchy.
When the rice is ready, turn the heat off and add 2-3 butter flakes to keep the rice moist and creamy. Add salt and pepper to taste.
Prepare the 4 servings and top each plate with little pieces of crunchy bacon.
TIPS: Typically Italians mix parmesan cheese in the risotto at the end of the preparation, right before turning off the heat. Do you want to make it creamier and even more irresistible? Add provola cheese (40-50 grams) when the rice is hot and let it melt. For vegetarian or vegan versions, remove the bacon and add your favorite cheese option.
Have you tried it? Do you have any suggestions? Leave your comment