Risotto al Radicchio

January  7, 2015
4 Ratings
  • Serves 4
Author Notes

The surprise about this dish is how its very simple, almost minimalist, nature can result in such a flavorsome dish, where the radicchio -- and the balance of its characteristically bitter flavors – is what sings. —Emiko

What You'll Need
  • 1 small head (about 250 grams) radicchio
  • 1/2 red onion, finely chopped
  • 4 tablespoons (60 grams) cold butter, divided
  • 1 1/2 cups (320 grams) risotto rice (vialone nano, arborio, carnaroli)
  • 1 1/4 cups (310 ml) red wine, warmed
  • 4 cups (1 liter) unsalted vegetable stock, warmed
  • 1/2 cup (50 grams) finely grated grana or Parmesan cheese
  • salt and pepper to taste
  1. Remove any wilted leaves from the outside of the radicchio head. Slice in half, remove the hard, white core, and shred the radicchio finely.
  2. Saute the onion in half of the butter over a low heat in a deep skillet. When soft and translucent, add the radicchio and a pinch of salt and cook, stirring, for 5 minutes. Remove the vegetables from the pan and set aside while you toast the rice.
  3. In the same pan (no need to clean it), place the rice and 1 tablespoon of the butter, then toss over medium heat for 5 minutes, or until the rice begins to appear translucent around the edges.
  4. Return the onion and radicchio back to the pan, toss together, and add the red wine. Turn the heat up and then let the red wine simmer rapidly, giving the pan a shake here and there, until the liquid has evaporated.
  5. At this point, begin adding the vegetable stock, a ladle at a time, letting the rice absorb most of the liquid before adding the next ladle and turning heat down to medium again. This process (including the time included to evaporate the wine) should take in total about 17 minutes.
  6. When the rice is ready (it should have a pleasant bite to it but not be too hard or too soft), remove the pan from the heat, add the grated cheese and the rest of the butter, and toss and/or stir with a wooden spoon until well incorporated and creamy. Season to taste with salt and pepper. Ladle into dishes and serve immediately.

See what other Food52ers are saying.

  • Bill Siroty
    Bill Siroty
  • V.
  • Francesca Murphy
    Francesca Murphy
  • Emiko
  • Don Kaufhold
    Don Kaufhold

9 Reviews

Bill S. November 14, 2020
This recipe was perfect. We served pan-seared duck breast on top. We served this with a Ligurian Rossese. Perfecto!
Bill S. November 14, 2020
This recipe was perfect. We served pan-seared duck breast on top. Perfecto!
V. March 23, 2017
Thank you Emiko. I look forward to trying it again, and I will incorporate these tips. I assume I should put the parmesan&lemon juice on once I finish the first step of making the radicchio or at the end when rice and radicchio are together?
Emiko March 27, 2017
I would add it at the end, just stir through the lemon juice and then serve sprinkled with the parmesan. Hope that works better for you!
V. March 18, 2017
Cabbage became was very bitter (but it did smell good!). Is there a way to prevent this?
Emiko March 19, 2017
No, that's actually the natural flavour of radicchio! Bitterness is a highly appreciated flavour in the Mediterranean, if it's too much for you, you can try to balance it out with something salty (try shaving some large flakes of parmesan over the top) and something sharp/acidic like lemon juice.
Don K. September 3, 2019
I recently read that you can soak the radicchio in water for about 30 minutes to alleviate that hit of bitterness. I've not tried that, but I will when I make this recipe!
Francesca M. January 13, 2015
This is exactly how I make my risotto al radicchio, other than I get lazy when it comes to broth and I use hot water. I know… shame on me.
Emiko January 13, 2015
I do that often too, don't worry! :)