- 2 cloves garlic, peeled
- 2 leeks, washed and green ends removed, base trimmed & discarded
- 1 large red radicchio, cut into wedges
- 200g parmesan cheese
- 2 tbs olive oil
- 1½ cups (270g) Arborio rice
- 2 rashers bacon, chopped
- 50ml white wine
- 1½ litres good chicken stock (half stock and water can also be used)
- ½ cup chopped fresh parsley
- sea salt and coarsely ground fresh pepper
- Attach the slicer shredder, fitted with the coarse slicing drum, to the stand mixer and place the bowl underneath.
- Turn the mixer to speed 8, add the garlic and leeks to the hopper and slice. Follow with the radicchio. Set the bowl aside.
- Change the drum to the fine shredding drum and place a clean bowl underneath. Turn mixer to speed 8 and finely grate the cheese. Set aside.
- Place the stock (and water if used) in a medium large saucepan and bring to a boil. Reduce the heat and simmer gently.
- Meanwhile, heat the oil in a large, heavy based frying pan. Cook the garlic, leek and bacon for 4 to 5 minutes or until soft: stirring regularly. Add the radicchio and cook for 3 minutes. Stir in the rice.
- Cook the rice, stirring regularly, until it is warmed through and just translucent at the edges.
Stir in the wine and then add 1 ladle of hot stock to the pot and stir until all the stock is absorbed. Continue adding hot stock, 1 ladle at a time and stirring constantly until it is absorbed before adding the next ladle. Repeat this process until the risotto is creamy and the rice just tender; about 20 minutes.
- Off the heat, stir in half of the grated cheese along with the parsley and season with salt and pepper. Serve immediately topped with the extra parmesan.
- Arborio rice is an Italian rice variety, ideal for risottos and widely available from supermarkets. Other risotto rices include Carnaroli and Vialone Nano, available from specialist stores.