Now that the winter takes its toll, it is the right time for a wonderful risotto indeed! Fight the cold and the general absence of colours with its pinky shade and feel safe and sound despite whatever it is happening outside. For a vegetarian version you can substitute the bacon with the same quantity of scamorza or, generally, smoked cheese.
- 350 gr Carnaroli rice of good quality
- 60 gr bacon
- 1 medium-small red onion
- 4 tbsp extravirgin olive oil
- 30 gr butter
- 60 gr parmesan, grated
- 1 radicchio head
- 1 and 1/2 apple
- 1/2 or 1 cup red wine (I use 1)
- 1 litre vegetable stock
Peel off and coarsely chop the onion. Dice the bacon.
Heat the oil in a saucepan, add the onion and bacon and sautée until the onion is soft and the bacon becomes crispy and smells good. Meanwhile, taking care of stirring the onions regularly, wash, drain and chop the radicchio and place together with the onion and bacon. Stir well.
Toast the rice in a saucepan with no fat, continuosly stirring until the rice becomes lighter in colour and translucent: this procedure will give to the ricethe best taste ever. Once the rice is ready, transfer in the saucepan with the rest of ingredients and start the risotto. Stirthe mix for 3-4 minutes, then and pour in the wine. As soon as the alcohol will be completely absorbed, start pouring the boiling stock 1 ladle at a time, always stirring until absorbed. When the rice is half cooked, add the apples (skin on, if you like), diced.
Finish cooking the rice and season with the parmesan, butter and black pepper. Cover for 1 minute and serve immediately.