📝 About This Recipe
Hailing from the mist-covered plains of the Veneto region, this risotto is a masterclass in balancing the sophisticated bitterness of Radicchio Rosso di Treviso with the creamy richness of Italian butter and cheese. As the radicchio cooks, it transforms from a vibrant purple to a deep, wine-red hue, infusing the rice with an earthy complexity. This dish is a quintessential winter warmer that celebrates the elegance of Northern Italian 'cucina povera' turned gourmet.
🥗 Ingredients
The Produce
- 2 heads Radicchio Rosso di Treviso (Precoce or Tardivo) (rinsed, cored, and thinly sliced)
- 2 medium Shallots (very finely minced)
- 1 clove Garlic (peeled and left whole to infuse)
The Rice and Liquids
- 320 grams Vialone Nano or Carnaroli Rice (approximately 1.5 cups)
- 1/2 cup Dry White Wine (Pinot Grigio or Prosecco) (room temperature)
- 1.2 liters Vegetable or Light Chicken Stock (kept at a steady simmer)
The Mantecatura (Finishing)
- 50 grams Unsalted Butter (cold, cut into small cubes)
- 60 grams Parmigiano Reggiano (freshly grated)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper is best)
Optional Garnish
- 1/4 cup Walnut Halves (toasted and roughly chopped)
- 1 teaspoon Balsamic Glaze (for a touch of acidity)
👨🍳 Instructions
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1
Place your stock in a medium saucepan over medium heat. Bring it to a gentle simmer and keep it there throughout the entire cooking process; adding cold stock to the rice will shock it and stop the cooking.
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2
Prepare the radicchio by removing the tough core. Slice the leaves into thin ribbons about 1/2 inch wide. Set aside a small handful of raw ribbons for garnish later.
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3
In a heavy-bottomed wide pot or 'toscanella', heat the olive oil over medium heat. Add the minced shallots and the whole garlic clove. Sauté for 3-4 minutes until the shallots are translucent but not browned.
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4
Add about 3/4 of the sliced radicchio to the pot. Sauté for 5 minutes until it wilts and begins to release its juices. Remove the garlic clove and discard it.
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5
Add the rice to the pot. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the edges of the rice grains become translucent and you hear a slight 'clicking' sound against the pot.
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6
Pour in the white wine. Stir until the liquid has been completely absorbed by the rice and the sharp scent of alcohol has evaporated.
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7
Add your first ladle of hot stock, just enough to cover the rice. Stir gently but frequently. The agitation helps release the starch, which creates the creamy texture.
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8
Continue adding stock one ladle at a time, only when the previous ladle has been almost fully absorbed. Keep the rice at a 'lively' simmer.
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9
Halfway through the cooking (about 10 minutes in), add the remaining 1/4 of the cooked radicchio. This ensures some pieces retain a bit more texture and color.
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10
Start tasting the rice after 15 minutes of stock additions. You are looking for 'al dente'—tender but with a firm core. The total rice cooking time is usually 18-20 minutes.
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11
Once the rice is cooked, the consistency should be 'all'onda' (wavy)—not dry, but not a soup. If it's too thick, add one last splash of stock.
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12
Turn off the heat entirely. This is crucial for the 'mantecatura'. Add the cold cubed butter and the grated Parmigiano Reggiano.
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13
Vigorously beat the butter and cheese into the rice with a wooden spoon for 1 minute. This incorporates air and creates the signature velvet emulsion.
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14
Cover the pot with a lid and let it rest for 2 minutes. This allows the flavors to settle and the texture to perfect itself.
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15
Plate the risotto on flat plates, tapping the bottom of the plate to spread the rice evenly. Garnish with the reserved raw radicchio, toasted walnuts, and a crack of black pepper.
💡 Chef's Tips
Always use cold butter for the mantecatura; the temperature difference between the hot rice and cold fat creates a more stable, creamier emulsion. If you cannot find Treviso radicchio, the round Chioggia variety works, but it is slightly more bitter—soak it in cold water for 30 minutes first to mellow it. Never wash your risotto rice; you need every bit of that surface starch to achieve the creamy consistency. Use a wide, heavy-bottomed pan to ensure even heat distribution and allow the liquid to evaporate at the correct rate.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Soave Classico or a dry Prosecco di Valdobbiadene to cut through the richness. Serve as a 'Primo Piatto' followed by a light roasted veal or braised mushrooms. A drizzle of 12-year-old traditional balsamic vinegar at the table adds a luxurious sweet-tart contrast. For a non-vegetarian twist, fold in some crispy pancetta or speck at the very end for a smoky saltiness.