Barley risotto with red radicchio

INGREDIENTS FOR 2 PEOPLE
250 g barley
Vegetable stock (celery, carrot, onion, parsley)
1 small head red radicchio
50 g pancetta
Half an onion
Half a glass white or red wine
30 g butter
4/5 tablespoons grated Parmigiano
Extra virgin olive oil
Salt, pepper
I make vegetable stock with chopped vegetables, about 1 and a half litres of water and a little salt.

I cut the radicchio into strips and wash it.

I finely chop the onion.

In a wide, shallow pan, I sauté the onion and diced pancetta in a little oil.

I add the radicchio and let it soften for 5 minutes.

I wash the barley well.

I stir it into the softened radicchio.

I deglaze with white wine, or red if preferred. Red wine makes it too dark for my liking, but that is a matter of taste.

Once the wine has evaporated, I start adding ladles of boiling stock, as for ordinary risotto.

I cook through; timing depends on the barley, so read the packet. It will take about 20 minutes.

Once cooked, turn off the heat and add the butter.

Add the Parmigiano and plenty of ground pepper, tossing the pan back and forth to combine. Taste and adjust the salt if needed.

Cover and rest for 5 minutes. Make it drier or flowing, as I prefer, to suit your taste.

Serve with grated Parmigiano and a drizzle of oil.