Radicchio risotto

Risotto is the base for many recipes, everyone can agree, because it can be made with almost any sauce, and the following is an example of a really substantial variant: radicchio risotto. The strongly flavoured, slightly bitter radicchio goes very well with the delicate and creamy risotto, a meeting of flavours which makes a really tasty recipe sure to appeal to those who are not too fond of radicchio on its own. It’s quick and easy, typical of Venetian cuisine, and must be accompanied by a full-bodied wine - white or red, but always from the vineyards of the Veneto. Serve it either as an informal supper or during a dinner with friends, either way success is guaranteed, a marvellous main course that will leave your guests speechless - the only problem being that they might always want to eat at your place! So let's get to work and prepare this delicious risotto; it will be child’s play to follow the recipe with the help of the photo gallery – any queries you might have will be resolved instantly.

Ingredients

  • vialone rice 5 handfuls of risotto rice
  • trevisano radicchio 1 head of radicchio di Treviso tardive
  • cheese Goat’s cheese
  • butter
  • parmesan
  • salt
Information
5 minutes Total time
20 minutes Active time
Serves 2 persons
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Preparation

Rinse the radicchio under cold running water. Cut it into small pieces, including the stem. Cook it in a pan with a little olive oil until it has wilted and is partially cooked; remove one quarter and set aside. Add five handfuls of rice and toast them for half a minute, then add a splash of Marsala and reduce. Then add hot water to cover everything and bring to the boil. Keep adding water once it dries out during cooking and continue in this way until it’s done. Whisk in a knob of butter, stirring vigorously, then add a piece of goat’s cheese and stir once again. Serve with a quarter of the radicchio set aside previously.

Tips
Serve the radicchio risotto, even if the recipe does not require it, with a sprinkling of Parmesan cheese or a knob of butter to make your risotto creamier and more flavourful. Also, a full-bodied wine is the right wine to accompany this dish.
Trivia
The radicchio is a protected product under the PGI system, it’s a member of the chicory family, has a slightly bitter taste and a deep red colour, is a winter vegetable and is used for many recipes: risottos, salads but also for main courses and desserts.

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