Delicious red radicchio risotto: a homemade dish with a round and creamy flavor that captivates at first taste. Whether you want it with gorgonzola, savory with speck, or in grandma Benedetta’s version, this recipe brings flavor and red color to every forkful.
SEASON of red radicchio #early #late #Verona #Chioggia – from September to July depending on the variety.
RECIPES with red radicchio
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Treviso Red Radicchio Risotto
- 1.76 lbs vegetable broth (or meat)
- 1 tbsp extra virgin olive oil (or seed oil)
- 0.88 oz onion
- 1.5 cups Carnaroli rice (or Arborio, Roma, Vialone Nano)
- Half glass wine (white, red, or prosecco – optional)
- 8.8 oz radicchio (red Treviso, or Chioggia or Verona)
- to taste salt
- 1 knob butter (soy for vegans)
- 2 tbsp grated Parmesan (nutritional yeast flakes for vegans)
- 3 tbsp gorgonzola (or another creamy cheese)
How much radicchio to use in the recipe?
The amount of radicchio can vary based on personal taste. You can use less for a delicate aroma, or match it with the rice in equal quantities, or even exceed the rice weight if you want a risotto with a bolder and more intense flavor.
Tools
- Cutting board in bamboo
- Knife smooth blade
- Frying pan for risotto
IGP Red Radicchio Risotto
Prepare the broth (vegetable or meat).
1. Finely chop the onion and sauté it over low heat with a drizzle of oil (or butter); if needed, add a little broth (or water).
2. Meanwhile, wash the red radicchio.
3. Cut it into uniform pieces, chunks or thin strips according to your preference.
4. Add the red radicchio to the sauté and let it flavor. Salt.
5. Wash the rice, first by immersion and then under running water.
Why is it important to wash rice before using it? Rice is washed to remove impurities and possible contaminants such as microplastics or heavy metals (like arsenic, cadmium, lead). Although in preparations like risottos it is generally avoided so as not to lose creaminess.
6. Add the rice and toast it. Optionally, deglaze with some wine.
7. Now pour the hot broth, a few ladles at a time. The rice should be stirred regularly and must always remain covered by a thin layer of liquid. Cook the risotto for about 15 minutes.
8. Once cooked, still al dente and not too dry, turn off the heat and add the butter (soy for vegans) and/or the grated cheese (or nutritional yeast flakes for vegans).
Alternatively add:
🌿 chopped walnuts or another dried fruit, for a gourmet risotto
🌿 cubes of ripe pear, for a sweet and delicate risotto
🌿 a drizzle of almond or cashew cream, for a delicate and vegan creaminess
🌿 a spoonful of plant-based cheese, for a dairy-free version
🌿 a soft cheese (goat cheese, casatella, crescenza, mascarpone, ricotta, robiola, stracchino, taleggio), for a creamy risotto
🌿 gorgonzola, for a more decisive and flavorful risotto
🌿 strips of sautéed speck, for a delicious version
🌿 cubes of ham or crispy bacon, for a richer taste
🌿 pieces of browned sausage, for a really hearty risotto
🌿 cubes of smoked salmon, for an elegant variant
🌿 sautéed shrimps, for a light and fragrant sea touch
9. Serve the risotto all’onda, therefore soft and fluid, with that slight creaminess that moves when you shake the plate. The radicchio can be immediately added to the onion sauté, before adding the rice, if a creamier and more enveloping result is desired. Alternatively, it can be added halfway through cooking, stirring often, to maintain a crunchier and more distinctive texture.
Redder radicchio risotto
To give the radicchio risotto a more intense and red color, use red wine or add julienne-grated red beetroot to the onion sauté.
STORAGE for red radicchio risotto
Can I prepare it in advance?
It is best enjoyed freshly made. If there are leftovers, it can be reheated by adding a little broth or milk (plant-based or vegan) to recover its creaminess.
Freezing is not recommended.
FAQ (Questions and Answers)
Which radicchio to use for risotto?
The most suitable radicchio for risotto is the Trevigiano IGP, both early and late, thanks to its strong but balanced flavor. Alternatively, you can use Chioggia radicchio or Verona radicchio, which have a slightly bitter-sweet note. For a more elegant and original touch, you can choose the pink radicchio from Gorizia, more delicate and aromatic. These types of radicchio provide color, aroma, and a pleasant bitter note that perfectly balances the softness of the risotto.
Is radicchio risotto only vegan or vegetarian?
Radicchio risotto is not only vegan or vegetarian: it can be prepared in a vegan version with vegetable broth and without animal derivatives, in a vegetarian version with butter and cheeses like gorgonzola, or in richer variants with meat broth and ingredients like speck, which make it non-vegetarian.
Can I add speck or gorgonzola?
Yes, gorgonzola makes the risotto creamy and enveloping, while speck adds a smoky touch. Both can be combined, but in moderate quantities to not overpower the radicchio flavor.
How to prevent the risotto from becoming bitter?
Choose quality radicchio, cook it briefly and deglaze with a bit of white wine. The final stir with butter or oil helps balance the bitterness.
The best rice for this recipe?
The most suitable are Carnaroli or Arborio rice, as they absorb liquids well while keeping the grains round and creamy. Other excellent varieties are: Roma or Vialone Nano, which have grains that absorb condiments well and remain firm during cooking.
How long does cooking take?
From 15 to 20 minutes over medium heat, stirring often to achieve the right creaminess and add little broth at a time.
