📝 About This Recipe
Hailing from the mist-shrouded plains of Treviso, this iconic Venetian risotto showcases the prized Radicchio Rosso di Treviso, known for its pleasant bitterness and stunning ruby hue. As the rice slow-cooks, it absorbs the deep pigments of the radicchio and the richness of a dry red wine, creating a sophisticated balance of earthy, sweet, and bitter notes. Finished with a lush 'mantecatura' of cold butter and aged Parmigiano, it is a masterclass in Italian comfort and seasonal elegance.
🥗 Ingredients
The Base
- 320 grams Vialone Nano or Carnaroli Rice (high-quality superfino rice)
- 2 heads Radicchio Rosso di Treviso (Precoce or Tardivo) (trimmed and thinly sliced)
- 2 Shallots (finely minced)
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed)
The Liquids
- 1.5 liters Vegetable or Beef Broth (kept at a constant simmer)
- 1/2 cup Dry Red Wine (like Valpolicella or Merlot) (at room temperature)
The Mantecatura (Finishing)
- 50 grams Unsalted Butter (cubed and very cold)
- 60 grams Parmigiano Reggiano (freshly grated, aged 24 months)
- to taste Kosher Salt
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
👨🍳 Instructions
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1
In a medium saucepan, bring your broth to a gentle simmer. It is crucial that the broth is hot when added to the rice to maintain a consistent cooking temperature.
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2
Prepare the radicchio by removing the tough core. Slice the leaves into thin ribbons (about 1cm wide). Rinse them in cold water and pat thoroughly dry with a kitchen towel.
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3
In a wide, heavy-bottomed pot or a traditional 'pignatta', heat the olive oil over medium-low heat. Add the minced shallots and a pinch of salt, sautéing until translucent and soft, about 4-5 minutes.
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4
Add the sliced radicchio to the pot. Increase the heat slightly and sauté for 3-4 minutes until the leaves have wilted and turned a deep, dark burgundy.
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5
Add the rice to the pot. This is the 'tostatura' phase. Stir constantly for 2 minutes until the edges of the grains become translucent and you hear a faint 'toasting' sound.
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6
Pour in the red wine. Stir and allow it to bubble away until the liquid has been completely absorbed by the rice and the alcohol has evaporated.
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7
Add your first ladle of hot broth, just enough to cover the rice. Stir gently but frequently. The movement helps the rice release its starch, which creates the creamy texture.
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8
Continue adding broth one ladle at a time, only adding more once the previous ladle has been absorbed. Maintain a gentle, consistent simmer.
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9
After about 16-18 minutes, start tasting the rice. You are looking for 'al dente'—tender on the outside with a firm, distinct bite in the center.
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10
When the rice is perfectly cooked and the consistency is 'all’onda' (wavy, not stiff), remove the pot from the heat entirely.
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11
Perform the 'mantecatura': add the cold cubed butter and the grated Parmigiano Reggiano. Vigorously beat the mixture with a wooden spoon for 1 minute to emulsify the fats into a creamy sauce.
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12
Cover the pot with a lid and let it rest for 2 minutes. This allows the flavors to settle and the texture to reach its peak silkiness.
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13
Give it one final stir, adjust salt and pepper to taste, and serve immediately on warmed flat plates.
💡 Chef's Tips
Always use cold butter for the finishing 'mantecatura'; the temperature difference between the hot rice and cold fat creates a superior emulsion. If you find the radicchio too bitter, soak the sliced leaves in cold water for 30 minutes before cooking to mellow the flavor. Never rinse your risotto rice before cooking, as this removes the essential surface starch needed for creaminess. Use a wide pan rather than a deep one to ensure the rice cooks evenly and the weight of the grains doesn't crush those at the bottom. If the risotto becomes too thick while resting, stir in one final tablespoon of hot broth just before serving to restore the 'all’onda' flow.
🍽️ Serving Suggestions
Pair with a medium-bodied red wine from the Veneto region, such as a Valpolicella Ripasso or a local Merlot. Top with toasted, crushed walnuts for a delightful textural contrast and earthy depth. Serve alongside a plate of thinly sliced Prosciutto di Parma or Speck to balance the bitterness with salty sweetness. For an extra touch of luxury, drizzle a few drops of aged balsamic vinegar over each plate just before serving. A side of roasted root vegetables or a simple arugula salad with lemon vinaigrette provides a bright balance.