Risotto w/ Radiccho & Tempeh Pancetta.

So. I know I promised the risotto yesterday, but I am a filthy liar so here I am today with the recipe for you. But first, I would like to tell the world how much I am completely in love with radicchio. Radicchio is a leaf chicory and can be eaten raw in salads, or in a multitude of ways cooked. It’s really outstanding when grilled and is great sauteed. I like to add it to cheeseless pizzas with leeks and other goodies. It has a bitter, spicy taste when raw, but those flavors mellow out with heat. Either way, it tastes absolutely amazing and I love it.

This recipe is a really simple, basic risotto recipe that anyone can make. You’ll add the radicchio and pancetta afterward.

Risotto w/ Radicchio & Tempeh Pancetta

Ingredients:

7-8 c No Chicken Broth (Imagine Brand, Better than Bouillon, Edaward & Sons)**

2 tbsp Extra Virgin Olive Oil

1 package tempeh bacon, homemade tofu pancetta, or homemade tempeh bacon

1/2 c yellow onion, finely chopped

1 head radicchio, thinly sliced–If you want to be extra fancy, buy a 2nd head and use the whole leaves to serve the risotto in.

3 c arborio or carnaroli rice

1 c dry white wine

2 tbsp Earth Balance

salt & freshly cracked pepper to taste

Method:

First, pour all of your stock into a saucepan and heat it up. Bring it to a low simmer, and keep the heat on low. You just want to keep it warm.

Next, heat the oil (over med heat) in the pot you’re going to use to make your risotto. If you’re using tempeh, add that to your pan first. If your using tofu pancetta, keep it warm and set it aside–you won’t be needing it until the very end. Cook tempeh, if using, for about 3-4 min. Next, add your onion and saute an additional two minutes. Add the radicchio to the tempeh and onion and continue to cook for about 2 more minutes until the radicchio is tender. Transfer this mixture to a separate bowl and set aside. Try to keep in a warm spot, so it doesn’t get too cold.

Add a bit more oil to your pan if it’s become dry. Not too much, start with 1 tbsp and add more if you need it. Add the rice. Toast the rice in oil for about 3 minutes. The edges of the rice will become translucent, but you should still see a white dot in the center of each grain. Add your wine, and stir until completely absorbed. Now for the stock! Add your stock one ladleful or 1 cup at a time, stirring after each addition. Stir until each cup or ladleful is absorbed before you add any more–but keep in mind that your rice should never look dry. Keep up with this process until all of your stock is used up. This should take about 20 or so minutes.

When the rice is tender, remove from the heat and add your Earth Balance, salt and pepper. The Earth Balance and broth both have salt in them already, so keep that in mind when adding additional salt. Now go ahead and grab your other goodies, radicchio, “pancetta”, onion mixture and add that to your risotto.

Risotto with Radicchio & Tempeh Pancetta.

 

**I find Better than Bouillon and Edward & Sons both delicious, but very salty when used as directed. When I use either brand, I use about half or so as much bouillon than is called for to make 1 cup. I believe it’s 1 tsp per cup for BtB and half a cube for E&S. So, I use 1 tsp for each 2 cups water for BtB and 1/2 a cube for each 2 cups of water for E&S. Try them out and see how you feel. 🙂

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2 Comments on “Risotto w/ Radiccho & Tempeh Pancetta.

  1. Pingback: Broccoli & Cheeze: Forever Friends « The Jolly Fox

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