Dinner Tonight: Radicchio Risotto

Author: 
Blake Royer
  • 6 Tablespoons  extra virgin olive oil
  • 2 Ounces  pancetta, minced
  • 1 Pound  radicchio, coarsely chopped
  •   Kosher salt and freshly ground black pepper
  • 1 Cup  chopped onion
  • 1 1/2 Cup  Carnaroli or Arborio rice
  • 2/3 Cups  white wine
  • 5 Cups  hot chicken broth
  • 2 Tablespoons  unsalted butter
  • 1/4 Cup  freshly grated Parmesan cheese
  •   Aged balsamic vinegar for drizzling
  • 6 tablespoons extra virgin olive oil
  • 2 ounces pancetta, minced
  • 1 pound radicchio, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup chopped onion
  • 1 1/2 cups Carnaroli or Arborio rice
  • 2/3 cup white wine
  • 5 cups hot chicken broth
  • 2 tablespoons unsalted butter
  • 1/4 cup freshly grated Parmesan cheese
  • Aged balsamic vinegar for drizzling
Greens like escarole, endive, and the belovedly bitter radicchio are staples in winter, providing a sturdy counterpoint to warm, rich flavors as bold elements in a salad, such as frisee against crispy bacon or radicchio against crusty Jerusalem artichokes. But there is also lots of potential for forgoing their rawness in favor of heat: The bitterness is toned down while the sweetness increases, creating a compelling balance of flavors. This recipe, adapted from the San Francisco Chronicle, cooks down chopped radicchio with pancetta, so it almost braises into a sweet, sticky, porky mess. Stirred into an otherwise basic risotto, it dominates with its bold flavor (still, if you're not a fan of radicchio, this is probably not the recipes for you). During cooking its appealing purple color gets muted, but the flavor is quite unique. I drizzled mine with a little good thick aged balsamic (the thin harsh stuff is better left out) to accent the radicchio's coaxed sweetness.

Directions RichSnippets

Click Here For Directions

The Daily Meal Editors and Community Say...