Radicchio-Red Wine Risotto with Pancetta
- Makes4-6 servings
- Cook Time50 minutes
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.
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.
Step 1
In 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.
Step 2
Return the pan to medium-high and add the onion. Cook, stirring, until softened, 3 to 4 minutes. Add the rice and cook, stirring often, until the grains are translucent at the edges, 1 to 2 minutes. Add the wine and cook, stirring and scraping up any browned bits, until mostly evaporated, 3 to 4 minutes.
Step 3
Stir in half of the radicchio, followed by 2 cups of the hot water. Bring to a boil, then reduce to medium and simmer, stirring often and briskly, until most of the liquid is absorbed, 8 to 10 minutes. Add another 2 cups hot water and cook until most of the liquid is absorbed, 6 to 9 minutes.
Step 4
Add the remaining radicchio and another ½ cup hot water. Cook, stirring, until the rice is loose but not soupy, and is tender, with just a little firmness at the center, about 3 minutes. Off heat, vigorously stir in the remaining 2 tablespoons butter and the Parmesan. If the risotto is stiff and dry, stir in additional hot water, 1 tablespoon at a time, to achieve the proper consistency; you may not need all of the water. Taste and season with salt and pepper. Serve immediately, sprinkled with the reserved pancetta, chives and additional Parmesan and pepper.
