Millet with Pancetta and Radicchio

• 1/4 pound pancetta, small dice
• 1 head radicchio, julienned
• 2 tablespoons extra-virgin olive oil
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 pound whole milk ricotta
• Kosher salt
• Freshly ground pepper

1. Bring the vegetable stock and water to a simmer in a medium saucepan.
2. In a large saucepan, saute the pancetta over moderate heat until browned, about 5 minutes.
3. Add radicchio and saute for 1 minute.
4. Remove pancetta and radicchio from pan and set aside.
5. In same pan, saute the onion and garlic over moderate heat until softened, about 5 minutes.
6. Add the millet and cook, stirring, for 2 minutes.
7. Add the wine and cook 1 minute.
8. Add the stock mixture to the millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total.
9. Once the millet is al dente, remove from the heat and stir in the pancetta, radicchio, butter, and cheese.
10. Season with salt and pepper and serve.

pancetta, head radicchio, extravirgin olive oil, white onion, garlic, millet, white wine, vegetable stock, water, cheese, milk ricotta, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/millet-with-pancetta-and-radicchio (may not work)