If you are looking for a creamy, elegant first course that is simple to prepare, radicchio risotto is the one for you. A typical recipe from the Venetian tradition, it conquers with the perfect contrast between the bitterness of radicchio and the sweetness of onion. Perfect for a winter lunch or a dinner with friends, it is a dish that needs no introduction: a few well-chosen ingredients, expertly prepared, and the result is guaranteed. I’ll explain step by step how to make it at home!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup Carnaroli Rice
- 1 head radicchio (Rosso di Chioggia or late Treviso)
- 1/2 onion
- as needed Extra virgin olive oil
- as needed Salt
- as needed Pepper
- 1 knob Butter
- 1 glass dry white wine
- as needed Parmesan cheese
- vegetable broth (hot, made with celery, carrot, and onion)
Tools
- 1 Casserole
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Ladle
- 1 Scale
Preparation
You can use homemade stock cube or prepare a classic broth with celery, carrot, and onion. The broth should be kept hot throughout the risotto preparation: this helps not to stop the rice cooking.
Wash the head of radicchio well, dry it, and cut it into thin strips. The finer the cut, the better it will blend with the rice during cooking.
In a large casserole, brown half a chopped onion with a drizzle of oil. When it is golden, add the rice and toast it for 2-3 minutes, stirring with a wooden spoon. Toasting is essential to obtain well-separated grains and uniform cooking.
Deglaze with cold white wine, raise the heat to evaporate the alcohol. Then add the radicchio and mix well: it will lose some of its volume and release color and flavor into the rice.
Add the broth one ladle at a time, waiting for it to be absorbed before adding more. Continue for about 16-18 minutes, stirring often. The rice should remain al dente.
Once cooked, turn off the heat and stir in a knob of butter and a generous handful of Parmesan. Cover for a couple of minutes, then stir and serve hot.
Tips
Late Treviso radicchio is more delicate and less bitter than Chioggia. Choose according to your taste!
For an even creamier touch, you can stir in a tablespoon of robiola or sweet gorgonzola.
Add some chopped walnuts for a crunchy note.
Notes
You can also use Vialone Nano rice, but slightly reduce the cooking time.
Risotto should never be left alone: stay by the pot and stir with love!
Variations
Radicchio and speck risotto: add diced speck after browning the onion, before the rice.
Radicchio and taleggio risotto: replace the Parmesan with taleggio cubes during the stirring phase.
FAQ – Creamy and Delicate Radicchio Risotto
Can I use commercial vegetable stock cubes?
Yes, but if you have homemade it is always preferable for a more natural result.
Can it be prepared in advance?
Risotto should be enjoyed freshly made. If there’s any leftover, you can use it to make croquettes or small cakes.
Is it suitable for children?
Yes, but if the bitter taste is not appreciated, you can use a sweeter vegetable like pumpkin.
Radicchio risotto is an ode to simplicity and the taste of tradition. Perfect for bringing something special to the table even on the most common days. Prepare it by following these simple steps, and you’ll see you can impress everyone with a creamy, enveloping dish full of character. Let me know if you try it and how you personalize it!
