Risotto with Treviso Radicchio: the recipe that won everyone’s heart!
The risotto with Treviso radicchio is one of the signature dishes of Venetian cuisine, an elegant first course that brings to the table the authentic colors and flavors of the land of Treviso.
I must be honest with you: at first I was very skeptical about this recipe, I feared that the bitter taste of the radicchio could be too strong or “strange” to the palate.
However, as often happens in the kitchen, I had to change my mind!
One day I decided to try my version and it was an incredible success: everyone loved it, even the little ones at home.
If you are doubtful too, I recommend overcoming any prejudice and get to work. This risotto is proof of how simple ingredients can create a perfect balance.
The sweetness from the final creaming and the toasting of the rice wonderfully balance the characteristic note of the radicchio, turning it into a creamy and enveloping dish.
It has become a classic in my kitchen and I make it very often, knowing it’s a safe choice even for my son, who always eats it with great enthusiasm.
The absolute protagonist is the radicchio.
We know that the “Tardivo di Treviso” is the excellence, but it is not always easy to find it of the highest quality or at the right price.
My advice? Don’t get discouraged!
If the radicchio is fresh and crunchy, the result will still be excellent and fragrant.
As for the rice, in this preparation I often use parboiled.
I know purists might turn up their noses, but I find that for everyday cooking it keeps a perfect texture.
Of course, if you prefer more classic varieties like Carnaroli or Arborio, the recipe will be just as good, giving you that creaminess typical of a properly made risotto.
If you’re looking for a refined yet simple first course, able to surprise even the most demanding guests, follow my steps.
Calories about 450 per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make Risotto with Treviso Radicchio
- 1 7/8 cups parboiled rice
- 7 oz Treviso radicchio (Radicchio Trevigiano)
- 1 large onion
- 2 bouillon cubes for classic broth (or homemade broth)
- 1 1/2 glass white wine
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- to taste pepper
- 1 cup Parmigiano Reggiano (about 3.5 oz), grated
- 1 Pan non-stick frying pan
Preparation of Risotto with Treviso Radicchio
In a saucepan put the oil, the butter, the onion and the radicchio (the latter previously washed), cut or quickly blended with a blender.
Sauté everything until it becomes a creamy mixture.
Add the rice, let it toast and absorb the flavors for 2-3 minutes, add the white wine, continue to stir and add the hot broth little by little (prepared separately in a saucepan with the bouillon cube or homemade).
When cooking is complete add the butter, turn off the heat and stir well. Serve with a sprinkling of grated Parmigiano.
