Risotto with radicchio, taleggio, and walnuts, a main course with very few ingredients, but truly succulent.
Radicchio risotto is a typical dish of Venetian cuisine, but now widely spread throughout Italy. It has become a winter classic, very simple to prepare, yet delicious and comforting. The base is Treviso red radicchio, and the creaminess is achieved with butter and Parmesan, making it creamy and exquisite, one of a kind.
There are many variations, and this is mine. Instead of Treviso radicchio, which I couldn’t find, I used round red radicchio, very similar in leaf texture and flavor. I added taleggio and walnuts, spectacular, a refined dish, perfect for celebrations, family Sundays, or simply if you feel like eating it.
Here are other delicious risotto recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 653.80 (Kcal)
- Carbohydrates 75.92 (g) of which sugars 3.95 (g)
- Proteins 19.83 (g)
- Fat 29.18 (g) of which saturated 16.98 (g)of which unsaturated 3.77 (g)
- Fibers 2.14 (g)
- Sodium 1,167.47 (mg)
Indicative values for a portion of 418 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 risotto with radicchio, taleggio, and walnuts
- 1 3/4 cups Carnaroli rice
- 12 oz Treviso IGP red radicchio, late (or round red radicchio)
- 3 tablespoons extra virgin olive oil
- 2 3/4 tablespoons butter
- 1 small white onion
- 1/4 cup white wine
- 2.5 cups vegetable broth
- 6 tablespoons Parmigiano Reggiano DOP
- 8 oz Taleggio
- 0.5 oz walnuts (chopped)
Tools
- Wooden Spoon RSW24® – Set of 5 pieces hard wooden kitchen spoon, 25–35 cm long, made of beech wood, hardwood, various sizes, kitchen utensils made in Europe, with soup ladle and kitchen spoon.
- Pan Blackmoor 67090 – 26 cm pan, non-stick and scratch-resistant, cool touch handle, suitable for induction, electric, and gas stoves, color: Black
- Mezzaluna Tescoma 862064 Sonic Mezzaluna, 25 cm
Steps for risotto with radicchio, taleggio, and walnuts
First, heat the broth. Then finely chop the onion, sauté with 10 grams of butter and the oil for 1 minute. Add the rice, toast over moderate heat, stirring with the spoon for 1 minute. Pour in the white wine and let it evaporate.
Take the radicchio, wash it, and remove the tougher ends, use the tender and fresh leaves. Chop it into small pieces with the mezzaluna.
Add it to the rice, bring to a boil, and extend with the hot vegetable broth. You will see the radicchio turn a darker color, giving the risotto a pinkish hue. Add as much broth as the rice requires, it should be moist but not floating in water.
At this point, add the taleggio cut into pieces, and the chopped walnuts. If necessary, add a little broth, and stir. When the risotto is al dente, add the rest of the butter and the Parmesan, turn off the heat and blend for 1 minute, just enough time for it to become creamy and soft.
