Well, now, this is never going to be the best looking dish on the block, but it was deeply savoury and
umami-ish. We had some wonderful Treviso radicchio delivered in the Riverford box last week, which we used as a pasta sauce on Monday with bacon, a little cream, onion, garlic and sage. Scrummy! This used similar flavours - some chopped pancetta, a red onion, the shredded radicchio, sauteed in oil and butter and a good splosh of red wine (red vermouth in our case) along with some chicken stock. I kept the risotto quite soupy this time, as I felt the texture of the radicchio needed this, somehow. Finished at the end with another knob of butter and some parmesan, it was just delicious, just a slightly murky colour. Radicchio is quite an addictive flavour!
