Veneto Rice
Risotto al Radicchio
Make risotto al radicchio with Carnaroli rice, red radicchio, white wine, stock, butter, and Parmigiano-Reggiano.
- Prep
- 15 min
- Cook
- 28 min
- Total
- 43 min
- Serves
- 4
- Level
- Moderate
Instructions
- Cook shallot in olive oil until translucent.
- Add half the radicchio and cook until wilted and mellow.
- Toast the rice for 2 minutes, then add wine and let it absorb.
- Add warm stock gradually, stirring often as the rice cooks.
- Fold in the remaining radicchio near the end for color and a light bite.
- Finish off the heat with butter, Parmigiano, salt, and pepper.
- Rest for 2 minutes, then serve while the risotto still flows.
This risotto al radicchio recipe turns bitter red radicchio into a creamy Venetian-style rice dish. Some radicchio cooks down into the base, while a little goes in late for color and freshness.
Why This Risotto al Radicchio Recipe Works
Layering the radicchio prevents the risotto from tasting flat. The final butter and cheese round the bitterness without hiding it.
Key Tips
- Use warm stock so the rice cooks evenly.
- Do not overcook the final radicchio addition; its color matters.
- Serve immediately because risotto tightens as it stands.
Variations and Serving Ideas
The same technique helps when you want radicchio risotto, Venetian red risotto, and Italian chicory risotto. Keep the character of Risotto al Radicchio in mind: choose good ingredients, control texture, and serve the dish when its flavor and texture are at their best.
Veneto Rice risottovegetarianvenetianradicchio
