Plant-Forward
Elegant and Healthy Risotto Recipe
Rediscover risotto the healthy way with this Risotto with Radicchio recipe! 🌿 Instead of relying on heavy cream or cheese, we use classic Italian techniques to create a creamy, luxurious texture‚Äîletting the natural flavors of Arborio rice, radicchio, and pancetta shine. Packed with nutrients from
Ingredients
- 7-8 cups chicken stock
- 1/4 cup olive oil
- 3 oz pancetta, finely chopped
- 1/2 cup yellow onion finely chopped
- 2 large carrots diced
- 2 large celery diced
- 4-5 garlic cloves chopped
- 1 large red onion sliced
- 1/4 tsp sugar
- 2 heads radicchio, thinly sliced crosswise,
- plus 12 small whole radicchio leaves for serving
- 3 cups Arborio rice
- 1 cup dry white wine, at room temperature
- 2 tbls unsalted butter
- Salt and freshly ground pepper
Directions
- 1
In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat. In a large, heavy saucepan, heat the olive oil over medium heat. Add the carrots, celery, garlic, and yellow onion and sauté until tender. Remove from pan and set aside.
- 2
To the same pan add the red onion and sugar sauté. When it just starts to caramelize (about 4-5 minute) add the radicchio and pancetta. Continue to sauté until the mix is nice and caramelized another 4-5 minutes. Remove from pan and set aside (keep warm).
- 3
Add the rice to the same pan and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.
- 4
Add the simmering stock a ladleful at a time, stirring consistently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.
- 5
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, add the carrot mix. Cook stirring consistently for another 2 minutes to get the carrots warmed again. Remove from the heat and stir in the butter and reserved 1/4 cup stock.
- 6
Season to taste with salt and pepper. Place 2 radicchio leaves on each plate. Spoon the risotto into the leaves. Make a well in the center and spoon in the radicchio mixture.
- 7
Serve at once.
