Risotto with Treviso radicchio is a typical dish from the Treviso area. Initially, I was very skeptical, but one day I decided to try out my recipe, and it was a big hit; everyone loved it!
So I recommend it even to those who are a bit skeptical, thinking the taste might be strange or something else, it is really delicious.
Nowadays, I prepare radicchio risotto quite often, and even my son enjoys it.
I don’t always find high-quality radicchio, but I assure you that if it is fresh, it will still turn out good.
For risottos, I use parboiled rice more often, but of course, you can use other types of rice as well.
If you want to make a successful radicchio risotto, follow my recipe and you won’t regret it!
If you make any of my recipes, send me photos, and I will publish them on my Facebook page with your name.
Approx. 450 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 cups parboiled rice
- 7 oz Treviso Radicchio
- 1 Large onion
- 2 Classic broth cubes (or homemade broth)
- 1 1/4 cup white wine
- 1 tbsp butter
- 2 tbsps extra virgin olive oil
- to taste pepper
- 3.5 oz Parmigiano Reggiano
- 1 Pan non-stick frying pan
Preparation of Risotto with Treviso Radicchio
In a saucepan, put the oil, butter, onion, and radicchio (previously washed), chopped or quickly pulsed in a blender.
Saute everything until it forms a cream.
Add the rice, let it flavor for 2-3 minutes, add the white wine, continue stirring and gradually add the hot broth (prepared in a separate pan with the cube or homemade).
When cooked, add the butter, turn off the gas, mix well and serve with a sprinkle of Parmesan cheese.
