Groom's Risotto (Risotto dello Stalliere)

An autumn classic — radicchio marinated in white wine vinegar to tame its bitterness, wilted with onion, and folded into creamy Carnaroli rice with a buttery Parmigiano mantecatura.

Amount	Ingredient
12¼ oz (350 g)	Carnaroli rice
3½ oz (100 g)	Parmigiano Reggiano, grated
1	medium red radicchio
1 quart (1 L)	hot vegetable broth
3 espresso cups	dry white wine
1	onion
2 tbsp	white wine vinegar
1 tbsp	butter (for the mantecatura)
	extra-virgin olive oil, fine salt, black pepper

The "stalliere" (groom) is a classic autumn first course from the Italian tradition, and its secret is the radicchio treatment: the leaves are soaked in cold water with a splash of white vinegar for 40 minutes, which draws out the bitterness and makes the radicchio sweet and tender. Then it's wilted with onion, married to rice deglazed with white wine, and finished with butter and Parmigiano. A beautifully creamy, faintly bittersweet autumn plate.

Ingredient notes: The vinegar-soak is the recipe's signature — it makes the radicchio sweeter and less bitter. Use a good-quality white vinegar. The broth is homemade (potato, celery, carrot, onion) for the best base; the recipe advises against bouillon cubes.

• Large saucepan (for the risotto)
• Bowl (for the radicchio soak)
• Colander
• Paper towels
• Wooden spoon
• Ladle

1. Make the broth (30 min, parallel). Simmer potato, celery, carrot, and onion in salted water until flavorful. Keep hot.
2. Soak the radicchio (40 min). Wash the radicchio, remove the outer leaves, and shred it. Place in a bowl of cold water with 2 tbsp of white vinegar and a little salt. Let marinate 40 minutes — this tames the bitterness.
3. Dry the radicchio (2 min). Drain, rinse, and pat dry with paper towels.
4. Wilt the onion and radicchio (8 min). Sauté the onion in a drizzle of olive oil until soft, then add the radicchio and wilt it.
5. Toast and deglaze (4 min). Add the rice, pour in half a glass of wine, and let it evaporate.
6. Cook the risotto (20 min). Add the broth gradually, seasoning with salt and pepper, until the rice is cooked.
7. Manteca and serve (3 min). Off the heat, mantecare with butter and Parmigiano. Rest 1-2 minutes and serve.

• The vinegar soak is the secret. Forty minutes in acidulated water makes the radicchio sweet and mellow — don't skip it.
• Pat the radicchio dry. Excess water would dilute the risotto's creaminess.
• Homemade broth only. The recipe insists — no cubes. The broth is half the flavor.
• Wine properly evaporated. A risotto that tastes of raw wine is a bad risotto.
• Taste the rice, don't trust the clock. Always taste for doneness.
• Rest before serving. One or two minutes off the heat for the perfect texture.

Mistake	Why It Hurts	The Fix
Skipping the vinegar soak	Bitter, harsh radicchio	Full 40-minute soak
Bouillon cubes	Flat, salty broth	Homemade vegetable broth
Wet radicchio	Watery risotto	Pat thoroughly dry
Wine not evaporated	Raw alcohol taste	Let it fully evaporate
Salting early	Broth + cheese bring salt	Taste before adding salt
Trusting the package time	Overcooked or undercooked rice	Taste as you go

• Gorgonzola Groom's: Fold in gorgonzola dolce with the butter.
• Taleggio Groom's: Melting taleggio for extra creaminess.
• Walnut Groom's: Toasted walnuts scattered over.
• Balsamic Finish: A drizzle of aged balsamic over each plate.
• Red Wine Version: Deglaze with red wine for deeper color.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

Bittersweet autumn flavors pair with:

• Valpolicella — Cherry and spice.
• Amarone — Rich and dense.
• Pinot Nero — Light and elegant.
• Franciacorta Rosé — Bubbles for the fall table.

Per Serving (about 1¼ cups)
Calories	520
Protein	15 g
Fat	13 g
Carbohydrates	82 g
Fiber	4 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Why is it called "groom's" risotto?

"Stalliere" means groom (one who tends horses) — the dish's rustic, working-class origins gave it the name.

Why soak the radicchio in vinegar?

It draws out the bitterness, making the radicchio sweeter and more tender — the recipe's defining technique.

Can I skip the soak if I'm in a hurry?

You can, but the radicchio will be noticeably more bitter. The soak is what makes it special.

Do I really need homemade broth?

The recipe insists on it — a good broth is the base of any great risotto.

Is this vegetarian?

Yes — vegetable broth, butter, and Parmigiano keep it fully vegetarian.

• Risotto al Radicchio (Volume 3)
• Risotto al Radicchio e Taleggio (Volume 3)
• Risotto Cremoso al Radicchio (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.