Did someone say risotto? How long has it been since I last made one? I can’t even tell you the reason why, given that I love risottos very much and in every possible way. Perhaps it’s because I generally tend to avoid rice, as I need to care for my husband’s strictly fiber-rich diet, so cooking a dish based on a well-known “astringent” cereal is not exactly appropriate! However, sometimes you have to indulge, and since I had some radicchio to use up, the step was short. I chose one of the most classic among Italian traditional risottos, but what’s special about my proposal today is its incredible creaminess! In fact, instead of finishing the creaming with the usual pat of butter, by all means, textbook and nothing to criticize, I preferred to add robiola cheese, which with its cream base gives the dish a truly unique flavor and consistency! The rest is done by the walnuts with their crunchiness and unmistakable taste that perfectly marries the delicate slightly bitter aftertaste of the tardive radicchio. In short, a poem for the eyes and the palate!
All “vegetarian” recipes are without meat and/or fish (N.B. they may involve the use of other animal protein-based foods, such as eggs and cheeses).
Other ideas for delectable risottos or unbeatable rice casseroles:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
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- 12 oz Carnaroli rice
- 1 1/2 head red Treviso radicchio IGP, early
- 1 fresh scallion
- 1 qt Vegetable broth
- 5 oz robiola cheese
- 1/2 cup rosé wine
- 1.75 oz walnut kernels
- 3 tbsps Parmigiano Reggiano DOP (grated)
- 1 sprig chopped parsley
- to taste extra virgin olive oil
- to taste black pepper
Tools
- 1 Knife
- 1 Saucepan
- 1 Wooden spoon
- 1 Small saucepan
Preparation
Start preparing your risotto by chopping the scallion into very small pieces and slicing the radicchio into thin strips.
In a saucepan, heat the oil with the scallion until it turns golden.
Add the rice and lightly toast it.
Add 3/4 of the radicchio, leaving some aside for the final part of the procedure.
Deglaze with the white wine over high heat, then when the alcohol has evaporated, lower the heat and cover with 2 ladles of hot broth.
Cook for about 18′ over low heat, adding hot broth gradually as it is absorbed. Halfway through cooking, add the chopped walnuts, leaving some whole for the final decoration.
Stir continuously, adding the broth each time the previous one is absorbed.
When there are about 5′ left before the cooking is complete, add the radicchio set aside.
Turn off the heat and add the robiola to the risotto, stirring vigorously to make it even creamier.
Serve the risotto garnished with whole walnut kernels and a sprinkle of parsley for color.
And voilà… the creamy radicchio, walnut and robiola risotto is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Tips, notes, variations and suggestions
🟣Please, to deglaze your risotto, choose a good wine with fruity and elegant notes, because you will find all its aroma in the final preparation.
🟣Adding part of the radicchio almost at the end of cooking is optional, but it will allow you to have in the final result some pieces of radicchio that are slightly wilted but still crunchy, and this will make your risotto even more delicious.
Can I use butter instead of robiola?
Certainly! The traditional creaming in risotto involves using butter, which should be added cold from the fridge and not at room temperature.
I’m allergic to all nuts, how can I substitute walnuts?
In case of nut allergies, you can simply omit them. It will only lack that final crunchy touch.
Can I use red or white wine instead of rosé? And which ones?
If you prefer, you can substitute the rosé wine with either a fresh white wine or a young red wine, like Pinot, Bardolino, or Valpolicella. These will give a more pronounced color and taste to the risotto.
