Risotto Radiccio

Radicchio risotto

The refined and elegant recipe for radicchio risotto explained in a few simple steps.

08 November, 2020
Average: 5 (3 votes)

Dietary Consideration

serves for

4

total time

0 HR 40 MIN

ingredients

Carnaroli Rice
280 g
Shallots
1
Butter
100 g
Radicchio
250 g
White Wine
1/2 glass
Vegetable Stock
Parmigiano Cheese
120 g grated
Extra virgin olive oil
Kosher Salt
Black Pepper

Preparation

Risotto is like a blank canvas inviting you to express your culinary creativity. That’s why radicchio risotto is considered an authentic gourmet masterpiece. Here are all the tips for cooking the perfect radicchio risotto. 

Step 01

Cut the radicchio

Start by washing the radicchio thoroughly. Dry it and cut into strips. Set aside.

Step 02

Slice the shallot Gently fry the shallot

Finely slice the shallot after removing the skin and then fry it gently in a wide low-sided saucepan together with a little olive oil.

Step 03

Toast the rice Add the wine to the rice

When the shallot has softened, transfer it to a saucer together with its cooking oil. In the same pan, toast the rice for a few minutes. Add the white wine and allow it to evaporate.  

Step 04

Add the shallot to the rice Add the stock to the rice

Now add the previously cooked shallot to the rice. Continue cooking the rice while adding a ladle of boiling hot stock whenever it starts to look dry. 

 

Step 05

Add the radicchio to the rice

When the rice is 3/4 done, add the radicchio previously cut into strips. Mix well and continue the process until the rice is cooked.

Step 06

Addition of butter Add the cheese Mantecatura or creaming process

When the rice is ready, turn off the heat and add the butter cut into small cubes. Cover and leave to rest for one minute. At this point, add the grated Parmigiano Reggiano to “cream” the rice. Serve the radicchio risotto nice and hot. 

Useful tips and interesting facts

It is essential to toast the rice in order to seal the grain and ensure that your risotto remains “al dente”. In the final creaming phase – called mantecatura – add the butter straight from the fridge.  This is an important detail because it produces a delicious creaminess.  During the mantecatura, stir the rice vigorously before plating up. In this way, the starch will make your risotto deliciously smooth and satisfying.   

 

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