Risotto with Radicchio di Treviso


2 people | 40 min.

What you need

  • 1 head of radicchio
  • 1/2 red onion
  • parmesan
  • chopped fresh parsley leaves
  • chopped fresh mint leaves
  • extravirgin olive oil
  • salt & pepper
  • sliced roasted almonds
  • 1/2 glass white wine

For the stock:

  • 1 carrots
  • 1/2 red onion
  • parsley
  • mint
  • bay leafes


Set a large pot with enough water to boil.

Add salt, carrots, celery sticks, parsley, mint, bay leafes and half onion (or other herbs and vegetables of your choice) to infuse flavor into the rice.

Gently heat 4 tablespoons of olive oil and 4 tablespoons of water in a frying pan and slowly cook the finely cut onion until fragrant but not burning.

Add the chopped radicchio, and a pinch of salt and cook, stirring occasionally, until the radicchio is wilted, about 1 minute. Add the wine and cook until it has evaporated and the radicchio is tender, about 2 minutes more. Taste and season with more salt and pepper as needed.

Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes.

Pour a ladleful of the simmering broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes. Use as much broth as needed. Taste as you go for doneness.

When the rice is done, remove from heat, add 3/4 of the parmesan grated and 25gr. butter and stir to combine.

To serve: Place rice on a plate and decorate with chopped fresh parsley, mint, roasted sliced almonds, parmesan flakes and few drops of extravirgin olive oil.






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