Risotto with radicchio (Italian chicory) and bacon

Level of difficulty: easy – reparation time: < 30 minutes

Ingredients for 4 persons
- 200 g of South Tyrolean bacon (P.G.I.), diced
- 300 g of Carnaroli rice for the risotto
- 1 liter of vegetable broth
- 120 g of grated parmesan cheese
- 200 g of red radicchio (P.G.I.) from Treviso
- 50 g of Casatella Trevigiana (cow milk cheese)
- 120 g of butter
- Native olive oil extra virgin
- Salt and pepper

Preparation:
Place the radicchio, the parmesan cheese, butter, and salt into a mixer and blend until it has a smooth creamy texture. Toast the risotto in a casserole with a little olive oil. Take care that the rice for the risotto doesn't color. Then cover the rice with the boiling vegetable broth and season with salt and pepper. Cook for about 15-20 minutes and add more broth while stirring frequently. As soon as the risotto is done, add the radicchio crème, butter, and parmesan cheese and mix well. Allow the risotto to cool off and then tip over onto the serving plate. Garnish the risotto with Casatella and South Tyrolean bacon.