Radicchio Risotto

Radicchio risotto is a typical Venetian dish that combines the slightly bitter flavor of radicchio with the creaminess of risotto. Here’s the recipe for a delicious radicchio risotto.

Ingredients

• 320 grams of risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
• 1 red radicchio from Treviso or Chioggia
• 1 shallot or small onion
• About 1 liter of vegetable broth
• 1/2 cup of dry white wine
• 50 grams of butter
• 100 grams of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by cleaning the radicchio, removing the tougher outer leaves and the core, and slicing it into thin strips.
2. In a pot, bring the vegetable broth to a boil that you’ll use to ‘mantecare’ the risotto.
3. In a large skillet, gently fry the finely chopped shallot in a bit of extra virgin olive oil. Add the radicchio strips and let them wilt over medium heat.
4. Turn up the heat and add the rice, toasting it until it becomes translucent, then deglaze with the white wine and let the alcohol evaporate.
5. Lower the heat and begin to add the hot broth a little at a time, waiting for the rice to nearly completely absorb the liquid before adding more.
6. While cooking, adjust the seasoning with salt and pepper to your taste. The risotto will be ready in about 18-20 minutes, when the rice is ‘al dente’.
7. Remove from the heat, ‘manteca’ with butter and grated Parmesan cheese, stirring vigorously to evenly spread the creaminess throughout the risotto.
8. Let it rest for a minute, then serve hot.

If you like, you can add a crunchy touch with crumbled walnuts or garnish with a sprinkling of fresh chopped parsley when serving. For an even more Italian touch, consider using dolce gorgonzola to ‘mantecare’, which pairs beautifully with the taste of radicchio.

Curiosity

Red radicchio is a winter vegetable widely used in Venetian cuisine, known for its intense color and its unique taste, which may vary from bitter to slightly sweet depending on the variety and how it’s prepared. It lends itself to many dishes, both raw in salads and cooked, as in this risotto.