Ingredients

220g Vialone Nano rice

1/2 a radicchio

50g shallots

1 sprig rosemary

2 slices of pancetta, about 2mm think

1/2 glass white wine

Vegetable stock

Italian butter

Grated parmesan cheese

Method

Place a large pot of vegetable stock on the stove. Place the pancetta slices onto a baking tray and place into a preheated over 190 degrees for six minutes or until golden brown. Remove and set aside.

Cut the radicchio into long thin strips and set aside. Put the rosemary and the oil in a shallow frying pan so it infuses with the rosemary. Remove the rosemary sprig and add your shopped shallots. Fry gently until they turn translucent, not brown. Add the sliced radicchio and the rice and stir gently.

Once each grain of rice is coated with oil, add the wine. Let it evaporate and start adding the boiling stock to the pan, ladle by ladle. Continue adding stock and stirring until the rice has absorbed the liquid and it is cooked. This should take about 18 minutes.

Taste and make sure the rice is cooked but still al dente. Remove the pan from the heat, add the grated parmesan and whip it up by shaking the pan and vigorously stirring in the cheese until it becomes creamy and fluffy.

Add a knob of butter to give it a bit of shine and arrange on the plate adding two bits of crunchy pancetta on top. Serve immediately.

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