INGREDIENTS PER 4 PEOPLE
rice, 12,3 oz
radicchio, 1/2 bunch
garlic, 2 cloves
olive oil, 3 tbsp
grated parmigiano cheese, 3 tbsp
speck or smoked bacon, 3,5 oz
1 vegetable stock cube
Cut speck and radicchio into stripes. Stir fry garlic in oil.
Add radicchio and speck, stirring for a couple of minutes, add boiling water and a stock cube. Keep addingwater as it dries out.
Cook risotto stirring from time to time.
When cooked, add 3 tbsp of grated Parmesan cheese and stir well.
Serve with few drops of balsamic vinegar.
Thanks to: My Little Italian Kitchen