Bacon and Radicchio Risotto

Ingredients

• 2 tablespoons olive oil
• 4 slices bacon, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 3 cups chicken broth
• 1/2 head radicchio, thinly sliced
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Directions

1. In a wide saucepan over moderate heat, cook the bacon until the edges have crisped but the pieces are not overly browned. Lift the bacon out with a slotted spoon, then transfer it to paper towels to drain.
2. Pour off the extra bacon drippings from the pan, then add the radicchio and season gently with salt and pepper. Put the lid on and cook for about 5 minutes, stirring now and then, until the leaves have collapsed. Take the pan off the heat, remove the lid, and cool to room temperature. When the radicchio is cool enough to handle, cut it into bite-size pieces and set it aside.
3. Warm the stock in a saucepan, then leave it over low heat so it stays hot while the risotto comes together.
4. Add the 2 tablespoons of butter to the wide saucepan and melt it, then stir in the shallots. Cook them, stirring the whole time, until they look translucent. Add the rice and stir for another minute. Pour in the wine and keep cooking until the rice has taken it all in.
5. Add warm stock with a ladle until the rice is covered and the liquid sits about 1/4-inch (1cm) above it. Let it bubble gently, stirring often and adding more stock along the way, but do not let more than 1/2-inch (1cm) of liquid sit on top.
6. After nearly all the stock is in, with only the last few ladlesful left, stir in the thyme, bacon, and radicchio. Keep cooking and add the remaining stock, along with the chicken or duck if you are using it, until every bit of liquid has gone in. To check it, taste a few grains of rice; they should be tender all the way through. If they are not there yet, keep cooking and add a little hot water, or extra stock if you have some, until the texture is right. Spoon the risotto into warm bowls and finish with more grated cheese.
7. Work the additional tablespoon of butter into the rice, then fold in the grated cheese. Take the pan off the heat, cover it, and leave the risotto alone for a few minutes before serving.