Radicchio Risotto

History & Background

The pairing of Treviso radicchio with rice is documented in 19th-century Venetian trattorias, but the leap came in the 20th century with IGP Radicchio Rosso di Treviso Tardivo — a horticultural masterpiece of the Marca trevigiana.

Ingredients for 4

• 320g Carnaroli rice
• 2 heads of red Treviso radicchio (or Chioggia)
• 1 shallot
• ½ glass young red wine
• 1L hot vegetable broth
• 60g cold butter
• 60g grated Grana Padano
• Extra virgin olive oil
• Salt, pepper

Method

1. Slice the radicchio into thin strips, reserving some for garnish.
2. Sweat the chopped shallot in oil and a little butter.
3. Add the radicchio (except the garnish portion) and let it wilt for 3 minutes.
4. Toast the rice and deglaze with red wine — let it evaporate.
5. Continue with hot broth for 16–18 minutes, stirring rarely.
6. 2 minutes from the end, fold in the raw reserved radicchio.
7. Manteca off the heat with cold butter and Grana.
8. Serve with a few raw radicchio leaves on top for crunch.

Wine pairing

Refosco dal Peduncolo Rosso or Raboso: Venetian reds with delicate tannins, perfect with the radicchio's bitterness.

Common mistakes

• Wilting the radicchio too long: turns bitter and loses colour.
• Skipping the red wine deglaze: removes the aromatic backbone.
• Overdoing the cheese: covers the delicacy of the radicchio.