Boy, I love radicchio, one of my favourites winter vegetables.
It has a pleasantly bitter taste and it is incredibly versatile. The most expensive is the one from Treviso which is easily recognized for its long pointy leafs.
The "radicchio Trevigiano" (from Treviso) is considered a delicacy, it is great grilled on a barbecue or on a griddle pan and, for being just a humble vegetable, it has one of the most amazing and delicate flavours. It is divine wrapped in speck (a smoky type of ham) and cooked in the oven with bechamel sauce over it!
For this risotto I have used ordinary radicchio which I have found available in the UK at my local's greengrocers. If you prefer you can use smoked bacon instead of speck.
A few drops of balsamic vinegar will enhance the flavours of this delicious dish.. which I am craving again already!
- Prep Time : 15 minutes
- Cook Time : 18-20 minutes
Chop the speck and the washed radicchio into stripes
Stir fry the garlic with the olive oil
Add the radicchio and the speck and stir for a couple of minutes
Add boiling water and the stock cube and keep topping up with water as it dries out
Cook the risotto stirring from time to time according to packet instructions. When it is cooked add 3 tbsp of grated Parmesan cheese and stir well.
Serve with a few drops of balsamic vinegar and ENJOY!