TABELIAAUTHENTIC RECIPE
Risotto al Radicchio TrevigianoTreviso Radicchio Risotto
A risotto with the long red chicory of Treviso, radicchio rosso di Treviso. Sautéing changes its purple to muted wine-red, harmonizing gentle bitterness with the sweetness of butter. A hallmark of northern Italian winter.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Carnaroli or Vialone Nano rice320 g
- Late red radicchioCut into thin lengthwise strips; discard the base.400 g
- OnionFinely chopped.1 piece
- Dry red wine150 ml
- Vegetable brothKeep warm.1200 ml
- ButterReserve half cold for the mantecatura.80 g
- Parmigiano Reggiano60 g
Method
Chop and cook the onion
- 1 Finely chop the onion.
- 2 Cook in 40g butter over low heat for 8 minutes until softened.
Ready when
The onion is translucent and soft.
Caution
Burning adds bitterness; cook carefully over low heat.
Cook half the radicchio
- 1 Add half of the 400g radicchio, cut into lengthwise strips, and cook over medium heat for 5 minutes.
Ready when
The radicchio is slightly wilted and has changed colour.
Toast the rice and add red wine
- 1 Add 320g rice and toast for 2 minutes.
- 2 Pour in 150ml red wine and cook off the alcohol for about 3 minutes.
Ready when
The alcohol aroma has gone and the rice has taken on the wine’s colour.
Cook with broth additions
- 1 Add warm vegetable broth 1 ladle at a time and cook while stirring for about 15–18 minutes.
Ready when
The rice is al dente.
Caution
Always keep the broth warm.
Add the remaining radicchio and mantecare
- 1 Add the remaining radicchio and cook for 2 minutes.
- 2 Turn off the heat and finish with mantecatura, emulsifying with 40g cold butter and 60g Parmigiano.
Ready when
Butter and cheese have emulsified into a creamy risotto.
Caution
Stop after 2 minutes to retain the texture of the last radicchio.
About this dish
Treviso’s radicchio tardivo is distinct from ordinary radicchio. White veins run towards the tips of its long leaves, and sweetness lies within its bitterness. Available only for a limited period from late autumn to early winter, its name tardivo, “late”, refers to the harvest.
In risotto, it combines with red-wine pigments to colour the rice a vivid red-purple. Emulsified butter and Parmigiano soften the bitterness and bring sweetness forward, a complete transformation from its raw taste. Heat reveals another side of an ingredient, one of Italian cooking’s pleasures.
Veneto is also risotto country. Vicenza, Verona and Padua each have versions based on local ingredients, and Treviso radicchio risotto is among the most visually beautiful.
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