Radicchio Risotto with Pancetta

Radicchio Risotto with Pancetta

Today, I’m excited to share a recipe that’s super easy to make and tastes great every single time: Radicchio Risotto with Pancetta.

Think of velvety rice infused with the rich flavors of pancetta, fragrant herbs, and the unique bitterness of radicchio, all topped off with a sprinkle of grana padano cheese.

It’s a dish that’s as comforting as it is elegant, and I can’t wait for you to give it a try. So, let’s dive right in and get cooking!

Radicchio Risotto with Pancetta

Recipe by Luca / Italian Cooking and LivingCourse: MainCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Calories per serving



Radicchio Risotto is a classic Italian dish featuring the bitter-sweet flavor of radicchio combined with creamy Vialone Nano rice. Cooked with pancetta, onions, garlic, and fragrant herbs, it's finished with Grana Padano cheese for a rich and indulgent meal.


  • 2 ounces pancetta, diced

  • 1 medium onion, chopped

  • 1 garlic clove, chopped

  • 8 ounces radicchio, cut into strips

  • 4 cups meat stock

  • 2 cups Vialone Nano

  • 1/2 cup freshly grated grana padano

  • 1/2 cup extra-virgin olive oil

  • 2 fresh sage leaves

  • 2 teaspoons fresh rosemary, chopped

  • salt and freshly ground black pepper


  • Heat olive oil in a large pan.
  • Sauté pancetta, onion, garlic, sage, and rosemary until soft.
  • Add radicchio and 3 tablespoons of meat stock; cook for 10 minutes.
  • Stir in Vialone Nano rice.
  • Gradually add stock, allowing rice to absorb it before adding more.
  • Continue stirring until rice is cooked.
  • Season with salt, pepper, and grana padano.
  • Serve hot. Enjoy!


  • Use high-quality ingredients: Since this dish relies on simple flavors, using fresh radicchio, good quality pancetta, and flavorful stock will elevate the taste.
  • Cook rice slowly: Risotto requires patience; add stock gradually, allowing the rice to absorb it slowly for a creamy texture. Rushing this step may result in unevenly cooked rice.


1. Can I use a different type of rice for this recipe?

Yes, you can substitute Vialone Nano rice with Arborio or Carnaroli rice, although the texture may vary slightly.

2. I don’t eat pork. Can I omit the pancetta?

Absolutely! You can skip the pancetta and replace meat stock with vegetable broth to make a vegetarian version of this dish.

3. Can I freeze this risotto?

Risotto tends to lose its creamy texture when frozen and reheated. It’s best enjoyed fresh

4. What’s the best way to reheat leftover risotto?

To reheat, add a splash of broth or water to the risotto and gently heat it on the stove, stirring occasionally until heated through.

5. How do I know when the risotto is cooked?

The risotto is done when the rice is tender yet slightly firm to the bite (al dente) and has absorbed most of the liquid.

6. Can I make this risotto ahead of time for a dinner party?

While it’s best served fresh, you can prepare components like chopping onions and garlic in advance to save time on the day of cooking.

7. How do I prevent the risotto from becoming too dry or mushy?

Maintaining a gentle simmer while adding the broth gradually and stirring frequently helps achieve the desired creamy texture.

8. Is it necessary to wash the radicchio before adding it to the risotto?

Yes, it’s essential to wash the radicchio thoroughly to remove any dirt or impurities before cutting it into strips for the recipe.


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