Arborio risotto with radicchio, provolone cheese and crispy bacon
(Recipe for 4 people)
Ingredients
150 g Arborio rice
50 g extra virgin olive oil
75 g chopped onion
150 g chopped radicchio
50 g finely chopped radicchio
50 g provolone cheese
50 g guanciale
1.5 l vegetable broth*
Half a glass of white wine
Vegetable broth ingredients
carrots, onions, celery
Preparation
Pour 50 g of extra virgin olive oil into a saucepan with 75 g of chopped small onions and sauté until the onions turn golden brown. Add 150 g of chopped radicchio. When the radicchio is also browned, add 150 g of Arborio rice. After about 3 minutes add half a glass of white wine. When the wine has evaporated, add the vegetable broth a little at a time. Let the rice cook for about 15 minutes, stirring frequently with a ladle. When the rice grains start to open, add 50 g provolone. Wait about 3 minutes until the provolone melts. Turn off the heat and add 50 g of guanciale, which you have browned separately in the meantime, and 50 g of finely chopped radicchio.
*Preparation of the vegetable broth
Boil all the ingredients in a pot with approx. 1,5 l salted water until cooked.
Thanks to Chef Conceição Sabino for the recipe and showcooking
