Risotto al Radicchio e Pancetta

This mouthwatering Risotto with Bacon and Cabbage is featured on our Ravenna Cooking Course. If you have any queries or questions regarding our Cookery School and Course in Ravenna please get in contact with us, or you can also order our 2009 Brochure online. The following quantites will serve 4:

Ingredients
- 100g of lightly Smoked Pancetta
- 2 Radicchi Trevigiani (Red Radicchio), finely sliced
- 1 Onion
- 1 glass of Red Wine
- 280g Rice (the best qualities are Arborio, Carnaroli, Vialone Nano)
- Stock

Instructions

• Gently fry the sliced onion in a bit of oil
• Add the cubes of pancetta and the rice, stir for two minutes
• Add the red wine, let it evaporate
• Add the stock, one spoonful at a time, stir constantly until the stock is absorbed, then add some more
• At about half way through the cooking time (for the risotto, the time is 18 minutes) add the sliced radicchi

To Serve
Add a teaspoon of double cream and serve, with pepper and parmigiano to sprinkle

For more information on Flavours Cooking Holidays in Ravenna, please visit www.flavoursholidays.co.uk/ravenna-region.htm