Chicory risotto
( Risotto al radicchio )

Recipe for radicchio risotto

Preparation and cooking

• - Prepare radicchio.
  Clean and wash radicchio.
  Cut it into thin strips.
• - Meanwhile ...
  ... prepare vegetable stock.
• - Cooking risotto.
  Place olive oil and radicchio into a large saucepan.
  Cover and simmer, about 10 minutes.
  Stir in rice and cook, 2 minutes.
  Then pour in red wine and simmer until absorbed, stirring occasionally.
  At this point add 2 ladlefuls of stock and simmer until absorbed, stirring now and then.
  Continue adding stock, ladle by ladle, until rice is tender.
  Just before turning off the stove, add aromatic herbs and bacon.

Just before stirring

• - Let your risotto with radicchio rest for a couple of minutes and serve.

Note

Tips

• - Who prefers stronger flavors can use smoked bacon and/or add a little onion to the ingredients.
• - Freshly grated Parmesan cheese can be sprinkled over risotto when it is ready.
• - For a low-fat recipe you can avoid bacon. In this case you can add more dried herbs. Your risotto will be equaly good.

Menu planning

• - Risotto with radicchio is very simple to do. I consider it a plate of the cooler months, typical for my autumn and winter menus. But I never serve it in formal menus and when I don't know the tastes of my guests well. It isn't said everyone likes radicchio.

Healthy eating

• - Risotto with radicchio is one-plate meal. Complete your meal only with fresh seasonal fruit.
• - Fiber per serving: 1.7 grams

Loretta

What's the right wine ?

My husband and I like to match to red chicory risotto Valpolicella (red wine from Veneto - Italy).