Treviso Risotto with Smoked Salmon, Grappa and White Truffle Oil

Sweat the bacon, shallots and radicchio in the olive oil, using a large heavy pan, until the shallots are translucent and the radicchio wilted. Stir in the rice until well coated in oil, then gradually add the simmering stock, as in the Basic Method, until the rice is done to your taste. Stir in the grappa. Spoon the risotto into shallow heated soup plates, lay the smoked salmon on top and drizzle white truffle oil over the salmon. Serve immediately.

Ingredients

  • 6 oz / 170 g bacon, derinded and cut into matchsticks
  • 1heaped tbsp finely chopped shallots
  • 1head of radicchio, shredded
  • 2 tbsp extra virgin olive oil
  • 12 oz / 340 g arborio rice
  • 2 pt / 1.15 l simmering chicken or vegetable stock
  • 1–2 tbsp grappa
  • 4 thin slices smoked salmon
  • dash of white truffle oil

Sweat the bacon, shallots and radicchio in the olive oil, using a large heavy pan, until the shallots are translucent and the radicchio wilted. Stir in the rice until well coated in oil, then gradually add the simmering stock, as in the Basic Method, until the rice is done to your taste. Stir in the grappa. Spoon the risotto into shallow heated soup plates, lay the smoked salmon on top and drizzle white truffle oil over the salmon. Serve immediately.

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