Radicchio Risotto

A bittersweet autumn classic — radicchio wilted in butter until mellow, stirred into creamy Carnaroli rice, deglazed with red wine, and finished with Grana Padano, thyme, and fresh raw radicchio ribbons.

Amount	Ingredient
12¾ oz (360 g)	Carnaroli rice
14 oz (400 g)	radicchio (1-2 heads)
½ cup	red wine
½	white onion
¼ cup	Grana Padano, grated
2 quarts (2 L)	hot vegetable broth
4¼ tbsp (60 g)	butter
1	bunch fresh thyme
	fine salt, black pepper

Radicchio is Italy's beautiful bitter leaf, and this risotto tames it the traditional way: most of it is wilted gently in butter until its bitterness mellows into complexity, while a handful is saved raw to scatter over the finished plates. The rice is toasted and deglazed with red wine — the classic pairing for radicchio — then cooked with vegetable broth and finished with butter, Grana Padano, and fresh thyme. It's the taste of autumn in the Veneto.

Ingredient notes: Radicchio di Treviso is elongated and elegant; round Chioggia radicchio works just as well. The red wine should be dry and drinkable — a Valpolicella or Merlot is ideal. Save a handful of radicchio raw for garnish: the contrast of bitter-crisp and creamy-sweet is the dish's signature.

• Large saucepan (for the risotto)
• Skillet (for the radicchio)
• Chef's knife and cutting board
• Wooden spoon
• Ladle

1. Prep the radicchio (5 min). Wash the radicchio and cut it into thin ribbons. Reserve a handful of raw ribbons for garnish.
2. Wilt the radicchio (5 min). Melt 1½ tbsp (20 g) of butter in a skillet, add the radicchio, season with salt and pepper, and sauté until softened and flavorful.
3. Soften the onion (5 min). In a separate pan, melt another 1½ tbsp (20 g) of butter and stew the minced onion, stirring often, until soft.
4. Toast and deglaze (3 min). Add the rice and toast a few minutes, stirring. Deglaze with the red wine and let the alcohol evaporate.
5. Cook the risotto (15 min). Begin adding the hot broth a little at a time, just covering the rice, and cook until al dente.
6. Finish (2 min). At the end of cooking, stir in the wilted radicchio. Off the heat, mantecare with the remaining butter and Grana Padano, and perfume with fresh thyme.
7. Plate (2 min). Serve and top each plate with the reserved raw radicchio ribbons.

• Wilt, don't fry. Gentle heat turns radicchio's bitterness into complexity — high heat makes it harsh.
• Reserve raw ribbons. The crisp, bitter garnish against the creamy rice is the classic contrast.
• Red wine, not white. It's the traditional partner for radicchio and deepens the color.
• Thyme at the end. Added off the heat, its perfume survives.
• Taste before salting. Grana and broth bring salt.
• Serve immediately. This risotto waits for no one.

Mistake	Why It Hurts	The Fix
High heat on radicchio	Bitter, harsh flavor	Gentle heat, wilt slowly
Wilted radicchio only	One-note dish	Keep raw ribbons for garnish
White wine deglaze	Wrong flavor profile	Use dry red wine
Adding radicchio too early	Muddy color, overcooked	Stir in at the very end
Over-salting	Bitter + salty = harsh	Taste before adding salt
Skipping the rest	Thin, soupy rice	Let it settle 1-2 minutes

• Gorgonzola Radicchio: Fold in gorgonzola dolce at the mantecatura.
• Taleggio Radicchio: Melting taleggio makes it extra creamy.
• Walnut Radicchio: Add toasted walnuts for crunch.
• Balsamic Glaze: Drizzle aged balsamic over each plate.
• Sausage Radicchio: Crumble browned sausage through the rice.

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 flavors pair beautifully with:

• Valpolicella — Cherry and spice match the radicchio.
• Amarone — Rich and dense for a winter version.
• Pinot Nero — Light, elegant, red-berried.
• Franciacorta Rosé — Bubbles cut the bitterness.

Per Serving (about 1¼ cups)
Calories	540
Protein	15 g
Fat	16 g
Carbohydrates	80 g
Fiber	4 g

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

Is radicchio very bitter?

It has a pleasant bitterness that mellows dramatically when wilted in butter. The raw garnish keeps a hint of that crisp bite.

What radicchio should I use?

Treviso (elongated) or Chioggia (round) both work. Any firm, deeply colored head is good.

Why red wine?

Red wine is the classic partner for radicchio — its fruitiness balances the bitterness, and it colors the risotto beautifully.

Can I make it vegetarian?

It already is — vegetable broth and Grana Padano keep it meat-free.

How do I keep the garnish crisp?

Add the raw ribbons just before serving — they should stay bright and crunchy.

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