radicchio and bresaola risotto

risotto con radicchio e bresaola

for 6

2 large heads radicchio, trimmed and finely sliced

200 g bresaola, finely sliced, then cut into matchsticks

3 heads fennel, finely chopped, green parts kept separate

1.5 litres chicken stock (see here)

Maldon salt and freshly ground black pepper

100 g unsalted butter

1 red onion, peeled and finely chopped

½ teaspoon fennel seeds, crushed

3 garlic cloves, peeled and chopped

400 g carnaroli rice

100 ml Pinot Bianco (white wine)

100 g Parmesan, freshly grated

Heat the stock to a simmer and check for seasoning.

Melt 80 g of the butter in a large, thick-bottomed saucepan over a medium heat and gently fry the onion and fennel until soft and beginning to colour. Add the fennel seeds, garlic, 2 tablespoons of the radicchio and the bresaola pieces. Stir and cook just to combine the flavours. Add the rice, stir it into the vegetables and cook for 2 minutes. Add the wine and let it bubble and reduce, then start to add the hot stock ladle by ladle. Each time you add a ladle of stock add the equivalent volume of radicchio. Stir together, allowing the rice to absorb the stock and the radicchio to wilt. Continue to cook the risotto in this way until the rice is al dente, about 20 minutes.

Keep back a little of the radicchio and chop it finely with the green of the fennel. Stir this into the finished risotto with half the Parmesan. Serve with the rest of the butter on top and the remaining Parmesan.