Risotto with chicory and smoked pancetta

Risotto and winter go hand in hand, from North to South. There are many ways to cook risotto, for instance with leeks and crisp pancetta, but the version with chicory and pancetta is one of the most popular because it is suitable for many different occasions. To make a good impression on your mother-in-law during Sunday lunch, reheated the next day for office lunch, excellent even for family dinner and why not even for a romantic evening.

The Recipe:

• Cut the chicory in small pieces, eliminating the root from the leaves and the white part.
• Brown the shallot in a pan with a drizzle of oil and then add rice and the diced pancetta and allow it to toast. Add some wine and allow it to evaporate.
• Now you can begin covering the rice with the broth, adding it as it dries up until the rice is perfectly cooked. Keep stirring so it does not stick to the bottom.
• After cooking add the remaining wine and stir in Parmigiano Reggiano, seasoning with salt and pepper to taste.