Radicchio and Taleggio Risotto

A striking winter risotto — wilted radicchio turns the rice a beautiful rosy pink, while melting taleggio makes it irresistibly creamy. The classic Treviso pairing, in a bowl.

Amount	Ingredient
4 cups (1 l)	water
1	carrot
½	onion
2 stalks	celery
¾ cup (150 g)	risotto rice (Carnaroli or Vialone Nano)
3½ oz (100 g)	radicchio
3½ oz (100 g)	taleggio, cubed
½ cup (100 ml)	white wine
	olive oil
	fine salt

There's a reason radicchio and taleggio are a legendary pairing: the radicchio's gentle bitterness is the perfect counterpoint to the cheese's rich, buttery creaminess. Here, the radicchio is wilted down until soft and sweet, stirred into the rice halfway through cooking so its color bleeds into a rosy pink, and the taleggio is mantecato off the heat into long, silky strands. Simple, quick, and scenographic — a Sunday lunch classic.

Ingredient notes: Use Treviso radicchio if you can find it — its elongated leaves are milder and sweeter than round Chioggia radicchio. The broth is quick and simple (30 minutes). Taleggio should be at room temperature so it melts into strands.

• Large pot (for the broth)
• Skillet (for the radicchio)
• Large saucepan (for the risotto)
• Wooden spoon

1. Make the broth (30 min). Sauté the chopped carrot, celery, and onion in a generous drizzle of oil in a pot. Cook a few minutes over high heat, salt, add the water, and simmer covered for about 30 minutes.
2. Prep (5 min). Slice the radicchio finely. Dice the white onion small. Cube the taleggio.
3. Wilt the radicchio (5 min). In a skillet, cook the radicchio with oil and salt for a few minutes until wilted.
4. Soffritto and toast (3 min). Sauté the onion in the saucepan, add the rice, and toast. Deglaze with the white wine and let it evaporate.
5. Cook the risotto (15 min). Cook the rice with the strained broth, one ladle at a time. At the halfway point, add the wilted radicchio and stir to distribute.
6. Manteca (2 min). Off the heat, stir in the cubed taleggio (reserving a few cubes for garnish) until it melts into creamy strands.
7. Plate (1 min). Serve immediately, topping with the reserved taleggio cubes.

• Wilt the radicchio first. It softens the bitterness and brings out its sweetness.
• Add radicchio halfway. It keeps some texture and bleeds its pink color into the rice.
• Taleggio at room temperature. Cold taleggio clumps; warm cubes melt into silk.
• Manteca off the heat. The cheese emulsifies into strands only off the flame.
• Reserve a few cubes. The garnish shows what's melted inside.
• Season lightly. Taleggio is salty; taste before adding salt.

Mistake	Why It Hurts	The Fix
Adding radicchio raw to the rice	Harsh, bitter crunch	Wilt it in a pan first
Cold taleggio	Lumpy, unmelted cheese	Cube it at room temperature
Boiling the rice hard	Broken grains	Gentle simmer, one ladle at a time
Overcooking	Porridge	Taste at 15 minutes; keep a bite
Over-salting	Taleggio brings salt	Taste before adding salt
Skipping the mantecatura	Oily, separated risotto	Off-heat cheese, stirred well

• Radicchio and Gorgonzola: Swap taleggio for gorgonzola dolce for a bolder blue.
• Saffron Radicchio: Steep saffron in the first ladle for a golden-pink sunset.
• Pancetta Crumble: Crisp pancetta on top adds smoky saltiness.
• Walnut Crunch: Scatter toasted walnuts for texture.
• Balsamic Drizzle: A few drops of aged balsamic on the plate.

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

A classic winter pairing needs wines with character:

• Lugana — Soft and nutty with the taleggio.
• Valpolicella — Light, fruity red with a touch of bitterness.
• Pinot Nero (Pinot Noir) — Elegant red for the radicchio.
• Franciacorta Brut — Bubbles cut through the cream.

Per Serving (about 1¼ cups)
Calories	540
Protein	16 g
Fat	20 g
Carbohydrates	72 g
Fiber	3 g

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

What is radicchio?

A bitter Italian chicory, most famous from Treviso and Chioggia. Its color and gentle bitterness are perfect for risotto.

Can I use any radicchio?

Yes — Treviso is sweetest, Chioggia (round) is more bitter. Adjust by wilting longer for more bitterness.

Why is my taleggio lumpy?

It was too cold, or added to a boiling pan. Use room-temperature cheese and stir off the heat.

Is this vegetarian?

Yes, as written.

Can I make the broth ahead?

Yes — or use good store-bought vegetable broth and skip the homemade step.

• Risotto al Radicchio (Volume 3)
• Risotto Radicchio e Taleggio (Volume 3)
• Risotto Taleggio, Pere e Noci (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.