Risotto with radicchio is a typical Venetian dish, much loved and consumed especially during the winter.
Risotto with radicchio – Ingredients (4 servings)
• 320 g rice (best Carnaroli or Vialone Nano, but also Roma)
• 250 g of late radicchio from Treviso
• 2 tablespoons of extra virgin olive oil
• one or two knobs of butter
• 40 g grated Grana Padano
• about 100 ml red wine
• 1 l and 1/2 of broth
• 1 onion
Risotto with radicchio Procedure
First rinse the radicchio thoroughly under running water and dry it with a salad centrifuge or dab with a clean cloth. Remove the outer leaves and the stem, then cut the radicchio into strips.
Prepare the broth and keep it warm.
In a pan with high sides, heat 2-3 tablespoons of extra virgin olive oil (I put less oil and add a couple tablespoons of water to lighten it) and lightly fry the chopped onion.
Add the the rice and stir for about 1 minute (this phase is called tostatura).
Then pour the wine and let it evaporate.
At this point you can add the radicchio.
Cook the rice pouring a ladle of broth at a time, stirring frequently (keep an eye out so that it does not stick). It will take about 15 minutes (depending on the time indicated in the package of rice, but still it is better to taste it during cooking).
Before serving adjust salt and pepper, then turn off the flame, add butter and grated Grana Padano and stir quickly in order to make it creamy (this phase is called mantecatura). If you want to learn more about this cheese that makes every dish taste better, here is my post about Grana Padano.
Unfortunately the risotto with radicchio loses during cooking its vivid red colour and becomes dark purple or brown. It is nonetheless very very good.
Buon appetito! (bwohn ahp-peh-TEE-toh) Enjoy the Risotto with radicchio [ree-ZOHT-toh]!