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Radicchio-Red Wine Risotto with Pancetta
This classic Venetian risotto features radicchio, a purple-hued member of the chicory family. It contains anthocyanins, or red pigments, that give the dish its characteristic mauve hue. In Treviso, Italy, we tried versions made by home cook Alessandra Bianchi and chef Guido Severin of Trattoria Toni del Spin. To balance radicchio’s bitterness, pork often joins the mix. We use pancetta for its salty complexity. Butter also is an important ingredient in radicchio risotto. It lends a sweet, dairy richness that beautifully rounds out the flavors. Instead of vegetable or chicken broth, we use a combination of red wine and water. The red wine is a key ingredient, so be sure to choose one you would drink, preferably an Italian variety. We like a fruity, light-bodied red wine, such as barbera or Valpolicella.
4-6
Servings
Tip
Don’t add all the radicchio at once. Half the head gets cooked down with the rice, allowing it to melt and sweeten. The second half is added toward the end of cooking. This keeps it crisp, creating contrast with the creamy grains.
50 minutes
Ingredients
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4
ounces pancetta, chopped
-
3
tablespoons salted butter, cut into 1-tablespoon pieces, divided
Directions
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01In a medium saucepan over medium, bring 6 cups water, covered, to a simmer. Reduce to low to keep warm. In a large saucepan over medium-high, combine the pancetta and 1 tablespoon of the butter. Cook, stirring, until the pancetta has rendered its fat and begins to brown, 4 to 5 minutes. Using a slotted spoon, transfer half of the pancetta to a small bowl; set aside.
