Risotto with Radicchio

Name: Risotto with Radicchio
Yield: serves 6 or more
Ingredients: 1 pound round or long radicchio, 2 small heads or 1 large head; 1/4 cup extra-virgin olive oil; 1/4 pound bacon (3 or 4 thick-cut strips), cut crosswise in 1/3-inch pieces; 2 medium onions, chopped; 1 teaspoon salt, plus more to taste; 2 cups Arborio or Carnaroli rice; 1 cup white wine; 6 tablespoons butter, in tablespoon-sized pieces; 1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing; A 3-quart pot for hot water; A heavy saucepan, such as an enameled cast-iron French oven, 10 inches wide, with 3-to-4-quart capacity

December 14, 2011

Radicchio trevisano will yield the best risotto with the most authentic Italian flavor, but this recipe will be very good with radicchio grown in the United States, either the small round heads, or heads with long wide leaves. Endive, a distant cousin of the radicchio, will also make a good risotto.

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