During the cold months, radicchio is the star of countless recipes and one of the most comforting is radicchio risotto, a staple of the Veneto.
The trick to making the risotto is diluting the cabbage’s bitter flavor by using butter and Parmigiano Reggiano or Grana Padano cheese. Below, you’ll find the recipe for Treviso's risotto with red radicchio from Treviso – also known as Risotto alla Trevigiana, along with a few delicious ideas for pairing.
Risotto with radicchio: Our recipe
The slightly bitter taste of the radicchio contrasts perfectly with the creaminess, and here’s how to make it to perfection.
Ingredients:
1 qt. vegetable broth
10 oz. carnaroli rice (for risotto)
5 oz. red radicchio
¾ stick butter
¼ cup dry white wine
2 oz. Parmigiano Reggiano or Grana Padano, grated
½ onion
extra-virgin olive oil
salt
pepper
Method:
Start by cleaning and peeling the radicchio. Wash the leaves under running water and dry them well, then cut them into thin strips.
Chop the onion and let it wither in a saucepan with 1 Tbsp. oil. Toast the rice for a minute, then add the radicchio and the wine, and cook until the wine evaporates.
Start cooking the risotto by adding one ladle of simmering broth at a time as soon as the rice absorbs the liquid in the pan. (This step should take about 15 minutes.)
Once cooked, add salt and pepper to taste. Stir in the butter and grated cheese over low heat until the ingredients are blended and creamy like a typical risotto.
Risotto with radicchio: Tips and pairing ideas
If you like, add thinly sliced bacon strips for extra flavor.
The radicchio will lose its typical purple or red hue as it cooks. For risotto that has a more intense color, use red wine instead of white wine – or combine ingredients such as purple cabbage or beet, which will also add some sweetness to dilute the radicchio’s bitterness.
For a crunchy touch, serve the risotto with some raw radicchio leaves.