Ingredients
- 1.5 to 1.75 litres of chicken stock 3 tbsp of butter 1 medium chopped onion 1 sliced stick of celery 100g spicy pancetta 400g (2 cups) arborio rice half cup dry white wine 1 heart of shredded radicchio half a grated carrot a cup of grated parmigiano reggiano butter salt pepper
Method
Heat 1.5 to 1.75 litres of chicken stock in a large saucepan over medium heat until almost boiling. Keep hot.
Melt 3 tbsp of butter in a large saucepan and add 1 medium chopped onion, 1 sliced stick of celery and
100g spicy pancetta cut into matchsticks. Stir over medium heat until onion is soft. Add 400g (2 cups) arborio rice and stir until coated with butter. Add half cup dry white wine and stir constantly until wine has evaporated. Stir in 2 ladles of chicken stock or enough to just cover rice. Stir over medium heat until stock has been absorbed. Continue cooking and stirring rice, adding a ladle of stock at a time until absorbed. When rice is half-cooked, add 1 heart of shredded radicchio and half a grated carrot. Continue cooking, stirring and adding stock until rice is cooked but firm to the bite - about 15 minutes. Stir in half a cup of grated parmigiano reggiano, 2 tbsp butter, salt flakes and cracked black pepper.
To serve
Serve immediately with extra shaved parmigiano reggiano.
