With the most beautiful flower of winter cuisine, we prepare the Risotto with Late Treviso Radicchio IGP, an exceptional first course of traditional Venetian cuisine.
The late Treviso radicchio is crunchy, sweet, versatile in the kitchen, it can be eaten raw, grilled, stewed in a pan, in savory pies, with dried fruit. You can prepare a nice baked radicchio lasagna with late radicchio, the same way you would use the spadone or round radicchio, but with a less bitter taste.
The risotto with late radicchio is a timeless classic, here are some other recipes with the Treviso Radicchio IGP.
This is a version without butter or cheese, so it’s completely plant-based and the risotto is creamed with olive oil.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Risotto with Late Treviso Radicchio IGP
- 2 heads Late Treviso Red Radicchio IGP
- 1.5 cups Carnaroli rice
- 1 shallot
- 1 tablespoon extra virgin olive oil
- 2.5 cups vegetable broth
- 2 tablespoons red wine
- 1 drop lemon
Steps for Risotto with Late Treviso Radicchio IGP
Wash well, and cut the radicchio into pieces.
In a saucepan, put a drizzle of olive oil and finely chopped shallot, let it soften for a few minutes over low heat.
Add the radicchio and cook for five to ten minutes to flavor well with the shallot.
Now it’s time to add the rice, let it toast and flavor, then add the wine and let it evaporate.
Add the hot broth little by little, waiting to pour the broth when the previous ladle has been absorbed.
Once cooking is complete, about 15/16 minutes, depending on the type of rice, adjust the salt and pepper, and turn off the heat. Cream by stirring with a teaspoon of extra virgin olive oil and a drop of lemon juice, serve immediately with some curls of raw radicchio.
Tips and How to Store Risotto
If you have leftover risotto, you can store it well sealed in a container and consume it the next day. Just add a little water and heat it up. You can turn it into patties or a rice timbale.
I recommend trying this risotto with other seasonal vegetables.
