Radicchio risotto is typical of Veneto, especially Treviso where the tardiva IGP variety is grown under tunnels that protect it from light and give it its elegant bitterness and intense burgundy color. The combination of the sweetness of rice with the bitterness of radicchio creates a sophisticated balance that defines winter Venetian cuisine. It is a dish of the Treviso osteries where it is served with an Amarone della Valpolicella.
Italian
Radicchio Risotto
Risotto al Radicchio from Italy: traditional recipe step by step, with chef tips and clear times.
- Italy
- Main course
- Vegetarian
- Light
- medium
- lactosa
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 390 kcal
- Protein 12 g
- Fiber 3 g
- Carbohydrates 54 g
- Fat 14 g
- Sodium 480 mg
Story behind the dish
Preparation
Risotto al Radicchio is a preparation from Italy with medium difficulty. Reserve about 35 minutes in total (10 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 320 g of vialone nano rice.
- Have ready: 2 heads of radicchio di Treviso.
- Have ready: 1 finely chopped red onion.
- Have ready: 150 ml of light red wine.
- Have ready: 1 L of hot vegetable broth.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the radicchio into thin strips
Cut the radicchio into thin strips, reserving some inner leaves to decorate.
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Sauté the red onion in oil and butter over medium heat until…
Sauté the red onion in oil and butter over medium heat until lightly caramelized.
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Add the rice and toast 2 minutes
Add the rice and toast for 2 minutes, add half of the cut radicchio and cook until wilted.
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Deglaze with red wine and allow to absorb.
Deglaze with the red wine and allow to absorb, then gradually add hot broth for 18 minutes.
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In the last 3 minutes, add the remaining radicchio so that…
In the last 3 minutes, add the remaining radicchio so that it maintains some texture and bitterness.
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Keep off the heat with butter
Cover off the heat with butter, parmesan and optionally gorgonzola, serve with toasted walnuts.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with crumbled crunchy speck.
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