Radicchio Risotto

A creamy autumn risotto where wilted radicchio is deglazed with red wine and finished with butter, Grana Padano, and fresh thyme — bitter, sweet, and deeply comforting.

Amount	Ingredient
6 oz (180 g)	Carnaroli rice
7 oz (200 g)	radicchio
½ glass	red wine
½	white onion
2 tbsp	Grana Padano, grated
4 cups (1 l)	vegetable broth, hot
2 oz (60 g)	butter
1 bunch	fresh thyme
	fine salt and black pepper

Radicchio risotto is a study in how a bitter vegetable becomes something magical when treated with patience and butter. The radicchio is wilted separately until soft and sweet, while the rice is toasted and deglazed with red wine — which gives the dish a beautiful wine-dark tint and a fruity depth. The wilted radicchio joins at the end, and the mantecatura of butter and Grana Padano rounds everything into velvet. A handful of raw radicchio ribbons on top keeps the bitterness present and bright.

Ingredient notes: Red wine is the signature here — use a dry, fruity red (a young Merlot or Valpolicella works). Treviso radicchio is milder; Chioggia is more bitter. Reserve a handful of raw radicchio for the garnish — it keeps the bitter note alive against the creamy rice.

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

1. Wilt the radicchio (5 min). Slice the radicchio into ribbons (reserve a handful raw). Melt 20 g of butter in a skillet, add the radicchio, season with salt and pepper, and sauté until soft.
2. Soffritto (5 min). Chop the onion and stew it in 20 g of butter in the saucepan until soft, stirring often.
3. Toast the rice (3 min). Add the rice and toast a few minutes, stirring.
4. Deglaze (1 min). Deglaze with the red wine and let the alcohol evaporate.
5. Cook the risotto (15 min). Cook with the hot broth, a little at a time, covering the rice. Add more as it absorbs.
6. Finish (2 min). At the end, fold in the wilted radicchio. Off the heat, manteca with the remaining 20 g of butter, the Grana Padano, and fresh thyme.
7. Plate (1 min). Serve, topping with the raw radicchio ribbons.

• Wilt the radicchio separately. It softens and sweetens without overcooking into the rice.
• Keep some raw. The raw ribbons on top are the bright, bitter counterpoint.
• Use a fruity red wine. It tints the rice and adds depth — don't use something tannic or heavy.
• Toast the rice well. Properly toasted grains stay creamy, not sticky.
• Keep the broth hot. Cold stock ruins the texture.
• Season lightly. The Grana Padano brings salt; taste before adding more.

Mistake	Why It Hurts	The Fix
Skipping the wilt	Harsh, raw bitterness in every bite	Sauté the radicchio until soft first
Heavy, tannic red wine	Bitter, astringent risotto	Use a light, fruity red
Adding radicchio too early	Disappears into mush	Fold in only at the end
Overcooking the rice	Porridge	Taste at 15 minutes; keep a bite
Burning the onion	Bitter soffritto	Low heat, patience
Over-salting	Cheese brings salt	Taste after the mantecatura

• Taleggio Version: Manteca with taleggio instead of Grana for a creamier, pungent finish.
• Pancetta Crumble: Crisp pancetta on top adds smoky saltiness.
• Saffron Radicchio: Steep saffron in the first ladle for a golden-pink contrast.
• Walnuts: Scatter toasted walnuts for crunch.
• Balsamic Glaze: 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 creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

A bitter-sweet autumn risotto pairs with:

• Valpolicella — Light, fruity red with a bitter-almond finish.
• Lugana — Soft and fresh as a white alternative.
• Pinot Nero (Pinot Noir) — Elegant red, lovely with the radicchio.
• Merlot (young) — Fruity and soft, echoing the wine in the recipe.

Per Serving (about 1¼ cups)
Calories	520
Protein	10 g
Fat	24 g
Carbohydrates	66 g
Fiber	3 g

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

Why deglaze with red wine?

The red wine tints the rice a beautiful wine-dark color and adds a fruity depth that white wine can't — it's the classic Veneto touch.

Is radicchio too bitter for everyone?

The wilting removes most of the bitterness, leaving sweetness. The raw garnish keeps a hint — adjust the amount to taste.

Can I use white wine instead?

Yes, but you'll lose the red tint and some depth. It becomes a different, lighter dish.

Is this vegetarian?

Yes, as written.

What's the best radicchio?

Treviso radicchio (elongated) is sweeter and ideal; Chioggia (round) is fine but more bitter.

• Risotto al Radicchio e Taleggio (Volume 3)
• Risotto Radicchio e Taleggio (Volume 3)
• Risotto alla Zucca (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.