Radicchio Risotto

Name: Radicchio Risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Carnaroli rice 1 ¼ cup; Radicchio 7 oz; Red wine ½ glass; White onions ½; Grana Padano PDO cheese 2 spoonfuls; Vegetable broth 4 ¼ cups; Butter 4 ¼ tbsp; Thyme 1 bunch; Fine salt to taste; Black pepper to taste

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 2 persone
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Risotto lovers, this autumn recipe is a must-save: radicchio risotto! A first course with an enveloping flavor featuring radicchio in two textures: sautéed in the pan to become soft in just a few minutes, and raw on the finished plate. A truly special creamy risotto, perfect for a dinner where you want to impress with simplicity or add your personal touch with a crunchy (e.g., walnuts) or creamy note (delicious gorgonzola). The versatility of radicchio makes it ideal for experimenting with different interpretations, capturing the essence of autumn in every bite. Come and discover all our other radicchio risotto recipes:

INGREDIENTS: Carnaroli rice 1 ¼ cup (180 g); Radicchio 7 oz (200 g); Red wine ½ glass; White onions ½; Grana Padano PDO cheese 2 spoonfuls; Vegetable broth 4 ¼ cups (1 l); Butter 4 ¼ tbsp (60 g); Thyme 1 bunch; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Radicchio Risotto

To prepare radicchio risotto, first, you need to have the vegetable broth warm and ready. Then wash and slice the radicchio into thin strips (set aside a handful of raw radicchio to garnish the plates) 1. In a pan, melt 1.5 tablespoons of butter 2 and add the rest of the radicchio 3.

Sauté with salt 4 and pepper 5 to season. Clean and finely chop the onion 6.

In a separate saucepan, melt another 1.5 tablespoons of butter 7, add the chopped onion 8, and cook, stirring frequently, until it softens. Add the rice 9 and toast it for a few minutes, stirring constantly.

When the rice is toasted, deglaze with the red wine 10, let the alcohol evaporate, then start adding the hot vegetable broth 11 a little at a time, just enough to cover the rice, adding more as needed to cook the risotto. At the end of cooking, add the radicchio that you had wilted 12.

Stir in another 1.5 tablespoons of butter, the Grana Padano PDO, and fresh thyme 13. Plate the radicchio risotto 14, and finish with the fresh radicchio set aside 15.

Storage

We recommend consuming the radicchio risotto immediately. If there are leftovers, you can refrigerate them and then gratin in the oven before serving.