Pancetta Risotto Recipe with Radicchio

Radicchio and pancetta risotto

Name: Radicchio and pancetta risotto
Total time: 40 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 25g butter; 2 tbsp olive oil; 4 shallots finely diced; 75g smoked pancetta diced; 1 radicchio about 225g; 225g risotto rice; 500-600ml chicken stock; 4-6 slices pancetta thinly sliced; 2 tbsp full-fat crème fraîche; 25-50g parmesan finely grated

Published: January 16, 2015 at 11:34 AM

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Serves 2

Easy

Total time: 40 mins

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Radicchio and pancetta are a classic Italian pairing. Sharp and salty, they have been brought together to complement this creamy risotto, which can be whipped up for a quick midweek dinner

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Ingredients

Nutrition

25g butter
2 tbsp olive oil
4 shallots

finely diced
75g smoked pancetta

diced
1 radicchio

about 225g
225g risotto rice
500-600ml chicken stock
4-6 slices pancetta

thinly sliced
2 tbsp full-fat crème fraîche
25-50g parmesan

finely grated

Nutrition: per serving

kcal196
fat72.9g
saturates32.6g
carbs91.7g
fibre4.3g
protein41.1g
salt4.7g

Method

step 1

Melt the butter and olive oil in a small casserole dish. Add the shallots and fry gently until soft. Add the diced pancetta and continue to cook, stirring, until almost crisp. In the meantime, cut the top half off the radicchio and shred. Slice the bottom half into thin wedges, trimming the root but leaving enough of it behind to hold the wedges together. Add the rice to the pan, stir briskly for a minute or two, then add the shredded radicchio and a ladleful of stock. Cook at a gentle simmer, stirring from time to time, adding more stock as it is absorbed. Meanwhile, heat a cast-iron griddle pan and cook the radicchio wedges on both sides so they are slightly charred. Remove and set aside.
step 2

Heat a frying pan and dry-fry the pancetta slices until the fat turns golden. Remove from pan and set aside – they will go crisp. When the rice is nearly cooked but still has a good bite (about 20 minutes), check for seasoning, turn off the heat, add the crème fraîche and the extra butter, stir well, put the lid on the casserole and leave for 5 minutes. Just before serving, stir in the chargrilled radicchio wedges. Top each plateful with the crisp pancetta and parmesan.

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