This risotto uses an unusual combination of ingredients but it’s a marriage made in heaven; the slightly bitter edge of radicchio, the smoky pancetta and the caramelised finish of the balsamic. I used sliced English pancetta from a Hampshire butchers but use whatever you can get your hands on.
Knob of butter
1 banana shallot- finely diced
1 garlic clove- finely chopped
100g radicchio- shredded
200g arborio rice
600ml chicken stock
4 slices of pancetta diced and 2 cut into thirds
2 tbsp low fat creme fraiche
1 tsp good quality balsamic vinegar- I used a caramelised one
Parmesan to serve
1. Get going by melting a knob of butter and a glug of oil in a wide pan before adding the shallot and garlic. Cook until softened. Next up goes the diced pancetta and cook until nearly crisped.
2. Pop in the rice and stir well so each gratin is coated with the butter. Add the radicchio and a ladleful of stock. Bring to a gentle simmer and stir from time to time, remembering to add in more stock as the rice absorbs each lot.
3. Just before the risotto is ready, heat a frying pan and dry fry the pancetta slices which you have cut into thirds. As the slices turn golden, remove them from the pan and set aside.
4. When your risotto is ready to serve simply take the pan off the heat and stir in the creme fraiche, balsamic, a small amount of extra butter and some of the parmesan and leave to sit covered for a few moments. Pile high onto warmed bowls and top with the crispy slices of pancetta.
Pancetta, radicchio and balsamic laced risotto- a new twist on a classic that you won’t regret!