Creamy and exquisite risotto with radicchio. I confess I also really like making risottos, and among these, one of my favorites is Radicchio Risotto. The slightly bitter taste of the elongated Treviso radicchio perfectly pairs with the sweetness of the rice, creating a delicious dish. Few and simple ingredients, and in 20 minutes or a little more, you can serve a delicious first course, perfect especially with the cold temperatures these days. I also recommend you don’t miss the recipe for Pear and Gorgonzola Risotto and Tomato and Mozzarella Risotto. A creaminess and goodness that will captivate you at the first forkful. If you like radicchio, but even if you don’t love it too much, I recommend you don’t miss this recipe, I’m sure it will captivate you at the first forkful. So let’s run to the kitchen and prepare a delicious Creamy Radicchio Risotto together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 417.60 (Kcal)
- Carbohydrates 81.42 (g) of which sugars 0.44 (g)
- Proteins 9.17 (g)
- Fat 4.09 (g) of which saturated 1.45 (g)of which unsaturated 0.92 (g)
- Fibers 1.57 (g)
- Sodium 175.00 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Radicchio Risotto
- 12 oz Carnaroli rice
- 1 head Treviso red radicchio IGP, tardivo
- 1 glass red wine
- 3.4 cups vegetable broth
- 1.4 oz grated Parmesan
- 3 tbsps extra virgin olive oil
- 1 medium white onion
- to taste salt
How to prepare Risotto with radicchio
Clean the radicchio by removing the more damaged outer leaves. Detach the leaves from the head and wash them under running water. Cut them into thin strips. Pour the extra virgin olive oil into a pan or saucepan. Add the cleaned and thinly sliced onion and the radicchio.
Cook for 2 minutes over medium heat, stirring often with a wooden spoon, then add the rice. Let it toast, stirring often until it becomes clear and shiny, almost transparent. At this point, continue cooking by adding the red wine and let it evaporate over high heat.
When all the wine has evaporated, continue cooking the rice by adding hot vegetable broth a little at a time and letting it absorb before adding more. It will take about 16-18 minutes of cooking.
At the end of cooking, adjust the salt, add a pinch of pepper, and a generous sprinkling of grated Parmesan. Serve the Radicchio Risotto with Parmesan shavings.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
I prefer to prepare risottos using extra virgin olive oil instead of butter, but if you prefer, you can traditionally use butter
For a creamier risotto, you can add 2.5 oz (about 70 grams) of creamy spreadable cheese like Philadelphia at the end of cooking
For a more flavorful risotto, add some speck or sausage
Don’t miss the recipe for Pumpkin Risotto
