Bacon and Radicchio Risotto
Because the bacon, the stock, and the cheese all have salt in them, use a light hand with it when seasoning the rice and shallots. You can swap out another green in place of the radicchio. I recommend something strongly flavored, such as kale, mustard greens, or arugula. I had some leftover duck meat from another project, so feel free to add some if you want to make the risotto feel more like a main course.
For a vegetarian version, leave out the bacon and add about 1 1/2 cups (200g) sautéed mushrooms, bite-sized pieces of steamed or oven-roasted asparagus, or peas, and use vegetable stock. If you don’t drink alcohol, omit the white wine and add a squeeze of lemon juice at the beginning, with the first addition of stock, to add a touch of acidity.
Ingredients
- 8 cups (390g) radicchio leaves, torn
- salt sea salt
- black pepper fresh ground
- 6 cups (1.5L) chicken stock preferably homemade, or turkey stock
- 1/3 cup (60g) shallot peeled and minced
- 1 1/4 cups (240g) carnaroli rice or Arborio rice
- 1/2 cup (125ml) white wine dry
- 1 1/2 teaspoons thyme minced fresh
- optional: 2 cups (260g) chicken diced (in small pieces), cooked or duck meat
- 1 cup (90g) Parmesan Cheese asiago, or pecorino cheese, plus additional for finishing, grated
Instructions
- In a wide saucepan, fry the bacon over moderate heat until just crisp on the outside, but not overcooked. Remove the bacon bits with a slotted spoon and drain on paper towels.
- Wipe excess bacon fat from the pan add the radicchio, seasoning it lightly with salt and pepper. Cover, and cook, stirring a few times while it’s cooking, until wilted, about 5 minutes. Remove from heat, uncover, and let come to room temperature. Once cool enough to handle, chop the radicchio into bite-size pieces, and set aside.
- Heat the stock in a saucepan and keep it warm while you make the risotto.
- Melt the 2 tablespoons of butter in the wide saucepan and add the shallots. Cook, stirring constantly until translucent. Add the rice and cook another minute, stirring. Add the wine and continue to cook until the wine is completely absorbed by the rice.
- Using a ladle, add enough of the warm stock to cover the rice, enough so there is about 1/4-inch (1cm) liquid above the rice. Continue to cook at a gentle simmer, stirring frequently, adding more warm stock as you go, making sure there is no more than 1/2-inch (1cm) of liquid on the surface.
- When you’ve added almost all but the last few ladlesful of the stock, stir in the thyme, bacon, and radicchio. Continue cooking, adding the rest of the stock (and the chicken or duck, if using), until all the liquid has been added. It’s done when you taste a few grains of rice, and they are cooked through. If not, continue cooking, adding a bit of hot water or more stock if you have it, until it’s the right consistency.
- Stir in the additional tablespoon of butter and the grated cheese. Remove the risotto from the heat, cover, and let stand a few minutes before serving. Serve in warm bowls, with additional grated cheese on top.