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.