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.
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.
Cook the radicchio in a casserole with two tablespoons of oil and then add the white wine and reduce
Add the risotto rice when the radicchio is ¾ cooked and toast for half a minute, then add more white wine to reduce
Add hot water until the rice is covered and continue to add more as it evaporates, proceed like this until it is cooked