Risotto with Treviso radicchio
Risotto al radicchio di Treviso
Purple risotto with the bitter and sweet notes of late Treviso PGI radicchio, creamed with butter and Parmigiano Reggiano and often enriched with speck or pancetta.
Treviso radicchio risotto is one of the most characteristic dishes of Venetian winter cuisine, prepared with the prized late-season radicchio PGI.
Instructions
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4 steps · natural Italian voice
Prepare the radicchio
Wash the radicchio and separate the leaves. Cut into thin strips, keeping a few whole leaves aside for decoration. If using speck, cut it into cubes.
Do the soffritto and toast the rice
7 minSauté the chopped onion in (1.06 oz) 30 g of butter. If using speckAdd it and sauté for 2 minutes. Add the radicchio strips and sauté for 5 minutes. Add the rice and sauté for 2 minutes. Deglaze with red wine.
Cook the risotto
18 minAdd the hot broth a ladle at a time, stirring often. Cook for 16-18 minutes. Season with salt to taste.
Vigorously stir and servants
Off the heat, add the remaining butter (cold) and the Parmigiano Reggiano. Vigorously stir Serve garnished with the reserved radicchio leaves, briefly grilled if desired.
Chef's Tips
The late radicchio from Treviso is the prized variety: if you can't find it, use radicchio from Chioggia. The red wine gives the risotto a deep purple color. speck adds a smoky note that balances the bitterness of the radicchio.
The story
Treviso late radicchio is the result of a forced and blanching process: the plants are immersed in spring water to develop their characteristic long leaves and unmistakable sweet-and-sour flavor. It is considered the "king" of Italian radicchio. The color of the risotto, which changes from purplish-red to pink during cooking, is a visual spectacle.
Ingredients
- (11.29 oz) 320 g Carnaroli rice
- 2 heads of late Treviso radicchio
- 1 small yellow onion
- (3.38 fl oz) 100 ml dry red wine
- (2.11 pt) 1 liter of hot meat broth
- (2.12 oz) 60 g butter
- (2.12 oz) 60 g of Parmigiano Reggiano grated
- Salt
- Optional: (2.82 oz) 80 g of speck or pancetta diced
Can't find it in the US?
- risotto riceMost US supermarkets
Arborio rice
- speck (smoked cured ham)Italian delis or online
Prosciutto plus a pinch of smoked paprika
Or: Black Forest ham
Speck is drier and smokier.
- pancettaMost US supermarkets
Unsmoked bacon or salt pork, blanched 1 minute in boiling water
Salt pork is saltier: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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