Risotto al Radicchio di Treviso
Risotto al Radicchio di Treviso is a classic Venetian winter risotto featuring deep red, bitter tardivo chicory softened with butter and Grana Padano.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Wide heavy-bottomed pan
- •Medium saucepan
- •Ladle
- •Wooden spoon
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 17 g
- carbs
- 68 g
- fibre
- 3 g
- protein
- 11 g
- calories
- 480 kcal
Instructions
- 1
Keep the vegetable broth hot over low heat in a small saucepan.
- 2
Warm the olive oil and 20g of butter in a wide pan over medium heat.
- 3
Add the shallot and cook gently until soft and translucent.
- 4
Stir in two-thirds of the sliced radicchio and cook until slightly wilted.
- 5
Add the dry rice and toast for two minutes until the grains turn chalky and hot.
- 6
Pour in the white wine and let it bubble away completely.
- 7
Add a ladle of simmering broth, stirring gently until the liquid is absorbed.
- 8
Continue adding hot broth one ladle at a time for about 14 minutes, stirring regularly.
- 9
Fold in the remaining raw radicchio during the last two minutes to preserve colour and crispness.
- 10
Remove the pan from the heat when the rice is tender with a slight bite.
- 11
Vigorously stir in the cold butter and grated Grana Padano until creamy and flowing (all'onda).
- 12
Rest for one minute, then spoon into warm flat bowls and serve immediately.
Chef's tips
Adding a third of the radicchio at the very end ensures bright ruby curls and a fresher bitter crunch throughout the creamy rice. Always beat the cold butter and Grana Padano off the heat to create a glossy emulsion without splitting.
Ingredient substitutions
- Radicchio Rosso di Treviso Tardivo → Radicchio di Chioggia or round radicchio, sliced finely to reduce excessive bitterness
- Grana Padano → aged Parmigiano Reggiano for a slightly sharper finish
Storage
Store leftover risotto in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a pan with a splash of hot water or pan-fry as crispy rice patties (al salto).
Common mistakes to avoid
- •Boiling the radicchio in advance, which drains away its vibrant colour and distinctive mineral flavour.
- •Letting the risotto dry out too much; authentic Venetian risotto must flow loosely across the plate.
- •Adding cold stock during cooking, which shocks the grains and prevents even starch release.
Serving suggestions
Cooked Risotto al Radicchio di Treviso?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Veneto
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
