Radicchio risotto

By Michael Bonacini
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  • 200 grams pancetta, finely diced
  • 2 shallots, finely diced
  • 1 teaspoon (5 milliliters) ground black pepper
  • 2 cups (480 milliliters) Vialone Nano rice (or substitute with arborio)
  • 1/2 cup (120 milliliters) dry red wine
  • 6 cups (1.4 liters) vegetable stock, hot
  • 2 small heads radicchio, thinly sliced
  • 2 teaspoons (10 milliliters) fresh thyme leaves
  • 1 1/2 cups (360 milliliters) grated asiago, plus more for serving
  • Toasted hazelnuts, for garnish


  1. Fry pancetta in a skillet over medium heat. When fat has rendered and pancetta has started to crisp up, pour out half of the fat from the pan. Add shallots and black pepper. Cook until shallots are translucent and soft. Add rice and stir to combine. Cook, stirring, until rice smells toasty. Add dry red wine and cook until it evaporates. Add one to two ladles of simmering vegetable stock to rice, stirring often. Once stock has evaporated, continue adding one to two ladles of stock, repeating this step until the dish is creamy but the rice is al dente. Add thinly sliced radicchio, thyme leaves, and grated asiago and fold to incorporate. When radicchio has just wilted, remove from heat and divide between serving dishes. Top with more grated asiago cheese, fresh radicchio, and toasted hazelnuts.

Buon appetito!


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