List of Ingredients
- 9 OZ. of superfine or semifine rice
- 7 OZ. of curly endive
- 1 RED of radicchio
- 3 OZ. of onion
- 18 SLICES of bacon
- Vegetable broth
- Smoked scamorza cheese
- Grated Grana Padano cheese
- Butter
- Extravirgin olive oil
Method
Sauté the chopped onion in a large saucepan with a little bit of oil. Then add the rice, toast it, and add a first ladle of broth, then the radicchio, chopped into strips. Cook the rice just like any other risotto, adding the broth little by little.
Once cooked, stir in 2 tablespoons of Grana Padano cheese and a pat of butter. The risotto should be rather dry. Spread it out onto a tray to cool. Split the rice into 18 portions and shape them into small oval dumplings, incorporating a cube of scamorza cheese in the center of each. Wrap the middle of each dumpling with a slice of bacon.
Arrange the rice balls on a baking sheet lined with parchment paper and bake at 425 °F for 4-5 minutes. Toss the endive in a pan with a thin layer of hot oil, then serve it with the freshly baked rice balls.