SERVES: 6
PREPARATION TIME: 25 minutes
INGREDIENTS:
6 tbsp. Colavita Premium Italian Extra Virgin Olive Oil
1 onion, finely chopped
250gr radicchio, cleaned and cut into 1 cm strips
2 cups Principe Arborio Rice
½ cup Red Wine, Niro Montepulciano D’abruzzo
6 cups of vegetable or chicken stock
salt and pepper to taste
1 medium beetroot, cooked and passed through mouli
100gr Quattro Stelle pancetta, chopped and grilled
1 tbsp. unsalted butter
30g Auricchio Grana Padano Parmigiano cheese, grated
METHOD:
- Sauté onion in the oil until soft and then add the radicchio. Cover and cook over medium heat for 5 mins. Uncover the saucepan, add the rice and mix with a wooden spoon until rice grains are coated with the oil. Add the red wine and allow to evaporate. Add all of the stock (which has been kept on the boil). Season with salt and pepper to taste. Cover and cook over a moderate heat for approximately 15minutes.
- Add the beetroot, half of the crisped pancetta, butter and parmesan, mix with a wooden spoon and allow to “mantecare" (meaning, all the flavours will be enhanced and the risotto will be creamy). Cover for no more than 5 minutes. Serve with extra parmigiano at the table.
Buon Appetito!
