Method
For the Fonduta, in a small sauce pan, add cream and grated Mild Provolone Cheese and gently bring to a simmer on low heat. Keep stirring till cheese has fully melted. Remove from heat and set aside.
Add guanciale into a non-stick (cold) frying pan. Cook till crispy. Drain guanciale from fat and save the fat for later.
For the Caramelised Radicchio, in a frying pan, add butter. When melted, add radicchio and gently cook, add sugar and seasoning. When almost wilted, add sherry or brandy and cook for 2-3 min or till caramelised.
In a heavy-bottomed casserole, gently ‘dry toast’ rice for 2-3 min, then add wine and allow it to evaporate, then add stock. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (total cooking time approx 14-16 mins).
When ready, remove from heat and add butter, Parmigiano Reggiano and ‘Strong’ Valpadana Provolone cheese and stir continuously. Set aside and rest for 1 min, then add guanciale and ½ of the saved fat, stir till combined.
Garnish with a drizzle of Valpadana Provolone Cheese ‘Fonduta’ and caramelised radicchio and toasted black pepper.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
