description Risotto al Radicchio Overview
Risotto al Radicchio is an Italian rice dish originating from the Veneto region in northeastern Italy. It incorporates radicchio di Treviso, a variety of chicory with distinctive red leaves and a bitter flavor, as its primary ingredient. The radicchio is typically sliced and sautéed before being combined with Arborio or Carnaroli rice cooked gradually in broth, often with onions, white wine, and Parmigiano-Reggiano. The dish is common in northern Italian cuisine and is typically served as a primo piatto, or first course.
help Risotto al Radicchio FAQ
Which type of radicchio is traditionally used in risotto al radicchio?
Radicchio Rosso di Treviso is a classic Veneto choice, including its elongated tardivo form when available. Other red radicchio varieties can work, but they may differ in bitterness, texture, and sweetness.
How do cooks keep radicchio risotto from becoming too bitter?
The radicchio is usually softened in fat before or during cooking, which mellows its raw bitterness. Butter, Parmigiano-Reggiano, wine, or a mild stock can balance it without hiding the vegetable's distinctive flavor.
What rice works best for risotto al radicchio?
Carnaroli and Vialone Nano are especially suitable because they release starch while retaining a firm center. Vialone Nano has particularly strong associations with risotto cooking in the Veneto region.
Can risotto al radicchio include red wine?
Yes. Some Veneto recipes use red wine to reinforce the radicchio's color and earthy bitterness, while others use white wine for a lighter result. The wine is added before the stock and allowed to reduce so the finished risotto does not taste sharply alcoholic.
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