Red radicchio risotto is a classic seasonal dish, light, healthy, simple to make. I really like vegetables with a slightly bitter taste, so I love the particular flavor of this risotto. I have made this risotto in many variations, but this is the one I prefer, totally vegetarian, without adding cold cuts or cheese… try it too and let me know what you think!
Here are some other delicious recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 335.93 (Kcal)
- Carbohydrates 67.76 (g) of which sugars 1.59 (g)
- Proteins 7.20 (g)
- Fat 3.57 (g) of which saturated 0.89 (g)of which unsaturated 0.60 (g)
- Fibers 2.14 (g)
- Sodium 355.86 (mg)
Indicative values for a portion of 300 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
- 3/4 cup Vialone Nano rice (or Carnaroli)
- 2 cups red radicchio from Treviso IGP, tardive (or early, already cleaned)
- 1 shallot
- as needed vegetable broth
- Parmesan cheese (to taste)
- extra virgin olive oil
- 1 small piece butter
- salt
- pepper
Tools
- Skillet
- Small pot
- Cutting board
Preparation
Clean the radicchio, wash it, dry it, and cut it into rather thin strips.
Clean the shallot (if you don’t have it, a small red onion will do just fine) and finely chop it. Sauté it in a non-stick skillet with a drizzle of extra virgin olive oil.
When it becomes translucent, add the red radicchio, season with salt, and cook over high heat for 5-6 minutes, until softened.
Now add the rice, toast it for 3-4 minutes, stirring continuously with a wooden spoon.
Then pour in the broth (boiling) until all ingredients are covered.
Cook the risotto over moderate heat for about 20-25 minutes (depending on the type of rice used), adding more broth as needed and stirring frequently.
Once cooked, adjust salt and pepper, turn off the heat, stir in a small piece of butter and a sprinkle of Parmesan if you like.
The radicchio risotto is ready, serve it hot on plates… enjoy your meal!
Tips and Notes
You can use Treviso radicchio tardive or early (like spadone), but if you don’t have it, Verona or Chioggia radicchio will do, which have a sweeter taste.
You can enrich the risotto with speck or prosciutto cut into strips.
You can add a few pieces of gorgonzola or taleggio at the end of cooking, instead of butter.
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