Risotto con radicchio (risotto with radicchio) - Veneto
Prep time
Cook time
Total time
Radicchio is the perfect foil to fatty meats in particular. Radicchio salad with a selection of salumi is always nice. Cooking radicchio takes some of the bite out of the bitterness. We often grill wedges of radicchio to serve with grilled sausages. When I make radicchio risotto, I often add some crumbled sausage and even my children will eat it. The creaminess of the risotto is balanced by the slight bitterness and crunch of the radicchio. Add more sophisticated toppings of toasted hazelnuts and gorgonzola to create a more elaborate dish.
I will often stir in some cooked crumbled sausage if cooking for children. Otherwise, this dish is also amazing served topped with 20 chopped, toasted hazelnuts or walnuts with 60 grams crumbled gorgonzola or goat cheese.
Recipe type: First Course (Primo)
Cuisine: Veneto
Serves: 4
  1. Saute the onion with half of the butter over low heat until soft, about 15 minutes.
  2. Add the risotto and toast for for 4 to 5 minutes.
  3. Add the red wine and allow it to evaporate completely.
  4. Begin adding the hot broth with a ladle until covering the rice. Stir with a wooden spoon, adding another ladle of hot broth as the rice absorbs the broth to ensure that it is covered. Continue until the rice is cooked, about 16 to 20 minutes depending on the variety.
  5. Meanwhile during the last 5 minutes of cooking, heat a large frying pan over high heat. When hot, add the oil and the radicchio.
  6. Toss the radicchio until it is seared and wilted (about 3 minutes). Sprinkle with salt and remove from the heat.
  7. When the rice is cooked stir in the remaining butter and 30 grams of the Parmigiano-Reggiano cheese.
  8. Serve the risotto topped with the seared radicchio and the remaining cheese.
Recipe by Living a Life in Colour at https://www.livingalifeincolour.com/recipes/risotto-con-radicchio-risotto-with-radicchio-veneto/