Radicchio di Treviso Risotto

History & Background

Radicchio Rosso di Treviso Tardivo IGP is obtained through cold forcing in spring water — narrow, crisp leaves with deep bittersweet flavour. The most prized version of red Treviso.

Ingredients for 4

• 320g Carnaroli rice
• 2 heads Radicchio Rosso di Treviso Tardivo IGP
• 1 shallot
• ½ glass Refosco
• 1L vegetable broth
• 60g cold butter
• 70g Grana Padano
• Grana flakes
• Extra virgin olive oil
• Salt, pepper

Method

1. Slice into thin strips, reserving 1/4 raw.
2. Sweat shallot in oil and a little butter.
3. Add the radicchio (except raw portion) and wilt 4 minutes.
4. Toast rice and deglaze with Refosco.
5. Add hot broth for 16 minutes.
6. 2 minutes from end, fold in the raw radicchio.
7. Manteca off heat with cold butter and Grana.
8. Garnish with crisp leaves and Grana flakes.

Wine pairing

Refosco dal Peduncolo Rosso or Raboso del Piave: Veneto reds with delicate tannins.

Common mistakes

• Confusing with Chioggia radicchio (round, less bitter).
• Overcooking the final raw radicchio.
• Skipping the rest before mantecatura.