Radicchio and Taleggio Risotto

A bittersweet, deeply creamy risotto where wilted radicchio meets molten taleggio — finished with a glossy wine reduction and a whisper of marjoram. A gourmet touch that turns humble ingredients into something extraordinary.

Amount	Ingredient
1½ cups (320 g)	Vialone Nano rice
1 head	radicchio
1	yellow onion, finely chopped
½ glass (75 ml)	dry white wine
	extra-virgin olive oil
	fine salt, to taste
1 glass (150 ml)	red wine
1 glass (150 ml)	port
2 tbsp	balsamic vinegar
1 tsp	millefiori honey
2 tbsp (30 g)	butter
2 oz (60 g)	taleggio, cubed
2 tbsp (30 g)	cold butter, cubed
¼ cup (30 g)	Parmigiano Reggiano, grated
	fresh marjoram leaves
	freshly ground black pepper, to taste

This is risotto with a point of view. Radicchio brings its signature bittersweet edge — tamed by slow cooking until it's soft and mellow — while taleggio melts into a stretchy, pungent creaminess that clings to every grain. The real showstopper is the wine reduction: red wine, port, balsamic vinegar, and a touch of honey, reduced to a syrupy glaze and drizzled over the finished dish. It's an elegant, restaurant-quality first course that's surprisingly simple to make at home.

Ingredient notes: Vialone Nano gives the creamiest result for this elegant risotto; Carnaroli works too. Choose a firm, deeply colored radicchio (trevigiano or chioggia) and discard the tough central core. Taleggio should be at room temperature so it melts quickly. The wine reduction uses red wine + port + balsamic + honey — don't skip any of them; each contributes to the complex, glossy finish.

• Large, heavy-bottomed sauté pan or Dutch oven
• Small saucepan (for the wine reduction)
• Medium saucepan (for hot water)
• Wooden spoon or heatproof spatula
• Chef's knife and cutting board
• Clean kitchen towel

1. Make the wine reduction (10 min). In a small saucepan, combine the red wine, port, and balsamic vinegar. Boil over high heat until reduced and syrupy — it should coat the back of a spoon. Off the heat, stir in the honey, then the very cold butter, emulsifying until glossy. Set aside.

1. Soften the onion (5 min). Meanwhile, finely chop the onion and slice the radicchio thinly, discarding the tough core. Heat olive oil in the pan, add the onion, season with salt, and stew until softened.

1. Cook the radicchio (5–8 min). Add the radicchio, lower the heat, cover, and cook for 5–8 minutes until wilted and tender. Turn off the heat and set aside.

1. Toast the rice (3 min). In a separate pan, toast the rice over medium heat with a pinch of salt, stirring constantly, until the grains are hot and translucent. Deglaze with the white wine and let the alcohol evaporate.

1. Cook the risotto (15–18 min). Add warm unsalted water a ladle at a time, keeping the rice covered by about half an inch. At the halfway point, stir in the cooked radicchio. Cook until al dente.

1. Mantecatura (2 min). Off the heat, stir in the cold butter and Parmigiano. Add the taleggio cubes and fold gently. Cover with a kitchen towel and let rest for 2 minutes.

1. Finish and serve (2 min). Remove the towel, stir well to amalgamate, adding a splash of warm water to loosen if needed. Serve with a drizzle of the wine reduction, a grinding of black pepper, and fresh marjoram leaves.

• Reduce the wine patiently. The reduction should coat the spoon like syrup — under-reduced, it's watery; over-reduced, it's bitter. Watch for the glossy, slow-dripping stage.
• Cold butter into the reduction. Adding very cold butter off the heat emulsifies the glaze — glossy, not greasy.
• Discard the radicchio core. The central white core is tough and fibrous; only the tender leaves should go into the dish.
• Unsalted water for the rice. The taleggio, Parmigiano, and reduction all bring salt — cooking the rice in plain water keeps the balance in check.
• Rest under the towel. The 2-minute rest lets the taleggio fully melt into a silky, stretchy cream.
• Taste before salting. The cheeses and reduction are salty; season conservatively.

Mistake	Why It Hurts	The Fix
Skipping the reduction	Loses the signature glossy, gourmet finish	Always reduce red wine + port + balsamic + honey
Adding the taleggio too early	It melts away into the broth and disappears	Add it only at the mantecatura, off the heat
Salting the rice water	Oversalted — the cheeses and glaze add plenty	Cook the rice in unsalted water
Burning the radicchio	Bitter, acrid notes instead of mellow sweetness	Cook it covered, over low heat, for 5–8 minutes
Over-reducing the wine	A bitter, sticky glaze	Stop when it coats the spoon like syrup

• Walnuts: Add toasted walnuts with the taleggio for crunch and nutty depth.
• Speck or Pancetta: Sauté crispy speck or pancetta and sprinkle over the top.
• Pomegranate Seeds: Garnish with pomegranate seeds for a jewel-like, tart pop against the creamy rice.
• Aged Balsamic Drizzle: Use a few drops of aged balsamic vinegar (aceto balsamico tradizionale) instead of the reduction for a simpler finish.
• Goat Cheese: Substitute fresh goat cheese for the taleggio for a brighter, tangier version.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days. Add a splash of warm water when reheating.
Freezer	Not recommended — the cheese emulsion breaks on thawing.
Reheating	Warm gently in a skillet with a splash of warm water, stirring until creamy.

This is a bittersweet, elegant risotto — choose wines with character:

• Valpolicella Ripasso — Dried-fruit richness that echoes the port in the reduction.
• Amarone della Valpolicella — Bold and concentrated, a luxurious match for the taleggio.
• Refosco dal Peduncolo Rosso (Friuli) — Red-fruit acidity that handles the bittersweet radicchio.
• Franciacorta Brut — Bubbles and freshness cut through the creamy cheese.
• Pinot Nero (Alto Adige) — Light, perfumed, and versatile.

Per Serving (about 1¼ cups + glaze)
Calories	560
Protein	16 g
Fat	20 g
Carbohydrates	70 g
Fiber	3 g

Nutrition values are approximate and will vary with the cheese and wine used.

What is radicchio and where do I find it?

Radicchio is a chicory with vivid red leaves and a pleasantly bitter flavor — most common as radicchio trevigiano (elongated) or chioggia (round). It's widely available in US supermarkets in the produce section.

Can I skip the port?

You can replace it with extra red wine, but the port's sweetness and depth are part of what makes the reduction special. If skipping, add a little extra honey.

What if I can't find taleggio?

Use a soft, creamy washed-rind cheese like fontina, or even a mild brie — look for something that melts into a stretchy cream. Gorgonzola dolce also works for a stronger flavor.

Why does the recipe use water instead of broth?

The taleggio, Parmigiano, and the wine reduction all bring plenty of flavor and salt. Cooking the rice in lightly salted water keeps the dish balanced and lets the radicchio and cheese shine.

Can I make the reduction ahead?

Yes — the wine reduction keeps for up to a week in the fridge. Reheat gently before serving.

• Gorgonzola Risotto (Volume 3)
• Saffron Risotto alla Milanese (Volume 3)
• Leek Risotto (Volume 3)
• Balsamic Glaze (Volume 2)

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.