Radicchio risotto

Contributor: Sonia de Flumeri, from Italy


What’s this called in Italian?

Risotto con radicchio di Treviso.

What’s the background to this dish?

Treviso is a northeastern Italian city famous for its radicchio risotto. It is an everyday food, delicious as a first course. My grandmother was born in Treviso, so this recipe reminds me of her. Radicchio, also known as red, or Italian chicory, is available in autumn and winter. It is very difficult to find when out of season, so this is very much a winter dish.

What ingredients do you need to make it?

300g carnaroli rice (you may substitute arborio rice, if carnaroli is unavailable)

1 shallot

400g radicchio (also known as red, or Italian chicory)

1 glass of red wine

1.5l vegetable stock

70g butter

Grated Parmesan

How do I cook it?
  1. Begin by finely slicing the shallot and radicchio into fine strips.
  2. Heat some olive oil in a pan, and gently fry the shallot and radicchio until browned.
  3. Add the rice to the pan, and continue to fry gently for a few minutes.
  4. Next, pour in the wine, then the stock, adding only a little at a time.
  5. When the rice is cooked, remove the pan from the heat, and stir in the butter and parmesan.

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