Risotto with Radicchio

Risotto with Radicchio

Risotto with Radicchio

Follow the steps of this easy recipe to make a delicious risotto with radicchio salad, an Italian speciality that spreads over the Italian provinces of Treviso.

08 November, 2018
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Dietary Consideration

serves for


total time

0 HR 40 MIN


1 head
Extra virgin olive oil
1 tbsp, plus extra for drizzling
55 g
1 clove, finely chopped
1, finely chopped
300 g, carnaroli
White wine
250 ml
Vegetable stock
750 ml, hot
1 tbsp, chopped
2 tbsp, finely grated
black, freshly milled


How to prepare a delicious risotto with radicchio

  • Slice the radicchio in half lengthways. Set 1 piece aside.
  • Slice the other piece crossways into strips.
  • Heat the oil and half the butter in a wide shallow pan.
  • Cook the onions and garlic until soft, then add the radicchio strips and the rice and cook, stirring until the rice is translucent.
  • Pour in the wine and cook until absorbed.
  • Add the stock, a ladleful at a time and cook until absorbed before adding more.
  • Continue, stirring, until all the stock is used.
  • Stir constantly until the rice is almost cooked, but still with a slight bite.
  • Heat the broiler (grill).
  • Add the thyme, cheese and remaining butter to the risotto and season to taste with salt and pepper.
  • Season the reserved piece of radicchio with salt and pepper and drizzle with olive oil. Place on the broiler and cook, turning, for 7-10 minutes, until tender, reducing the heat towards the end of cooking time.
  • Slice the grilled radicchio and serve on top of the rice. Serve with Parmesan.

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