Amaro & Chicory Risotto with Crispy Pancetta Crumble

Instructions

1. 1

   In a medium saucepan over medium heat, cook the diced pancetta until crispy. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, reserving the rendered fat in the saucepan.

   ~10 min
2. 2

   In a large saucepan, heat the olive oil and reserved pancetta fat over medium heat. Add the finely chopped shallots and sauté until softened, about 3-4 minutes.

   ~4 min
3. 3

   Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ~1 min
4. 4

   Add the Arborio rice to the saucepan and toast for 2-3 minutes, stirring constantly, until the edges of the grains appear slightly translucent.

   ~3 min
5. 5

   Pour in the amaro liqueur. Stir well and let it simmer until almost completely absorbed, scraping any browned bits from the bottom of the pan.

   ~2 min
6. 6

   Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously until each addition is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente and the risotto is creamy.

   ~20 min
7. 7

   In the last 5 minutes of cooking, stir in the finely shredded radicchio or endive. It should wilt and slightly soften, retaining a touch of bitterness.

   ~5 min
8. 8

   Remove the risotto from the heat. Stir in the butter and grated Parmesan cheese until the risotto is smooth and glossy. Season with salt and freshly ground black pepper to taste.

   ~3 min
9. 9

   To serve, spoon the risotto into shallow bowls. Generously sprinkle the crispy pancetta crumble over the top.

   ~2 min