Beet & Radicchio Risotto

Beet & Radicchio Risotto

Beetroot gives this creamy risotto stunning colour and a delicate sweetness, balanced by the bitter notes of radicchio. A real Sicilian special!

6 tbsp extra virgin olive oil
1 onion, finely chopped
1 radicchio, cleaned and cut into 1 cm strips
2 cups arborio rice
½ cup red wine
6 cups of vegetable or chicken stock
salt and pepper, to taste
1 medium beetroot, cooked and grated
100g pancetta, chopped and grilled
1 tbsp unsalted butter
30g Parmesan cheese, grated

Sauté onion in the oil until soft and then add the radicchio. Cover and cook over medium heat for 5 minutes. 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, the crisped pancetta, butter and Parmesan and mix with a wooden spoon. Cover for no more than 5 minutes. Serve with extra Parmesan at the table.