Risotto with radicchio tardivo and Cabernet Bosco Grande sauce

Risotto with radicchio tardivo and Cabernet Bosco Grande sauceIngredients (for 4 people):

300 gr. vialone nano rice
200 gr. radicchio tardivo
salt and pepper
50 gr. pancetta
50 gr. onion
1 clove of garlic
1 litre of light stock
50 gr. of Morlacco cheese
50 gr. parmesan cheese
50 gr. butter

First prepare the Cabernet sauce, by reducing 750 ml of Cabernet and 50 grams of sugar in a pan.
Then proceed with the risotto. In a pan, braise the radicchio with sliced onion, diced pancetta, olive oil and garlic. Add salt and pepper and leave to sweat. In a large pan, toast the rice and mix in the Cabernet. Bring it to the boil and cook, gradually adding the stock. When cooked, about 18 minutes, stir in the remaining butter and the Parmesan into the risotto. Let stand a few seconds, and then serve. Garnish with the Cabernet sauce and Morlacco.

Recipe submitted by: Ristorante Da Remo – Vicenza