Radicchio risotto is one of the most elegant and authentic dishes of the Venetian tradition, combining the creaminess of rice with the refined, slightly bitter flavor of winter radicchio. Perfect for cold days, this dish enchants with its ruby color and the rich aroma released by the red wine used in cooking.
The sausage, optional but recommended, adds a rustic and bold touch that balances the sweetness of butter and Parmesan. A risotto that smells like home and togetherness, best enjoyed slowly with a glass of Merlot.
Radicchio Risotto
A classic dish from Veneto: creamy radicchio risotto, simmered with red wine and finished with butter and Parmesan. A comforting and elegant winter recipe with deep Italian flavors.
Ingredients
- Broth 650 g
- Rice 320 g
- Sausage 50 g (optional)
- Chopped onion q.s.
- Red wine (Merlot or Cabernet) ½ glass
- Butter 30 g
- Grated Parmesan 40 g
- Extra virgin olive oil 2 tbsp
- Chopped parsley (a little)
- Radicchio 180 g
- Salt and pepper to taste
Tools
- Saucepan
- Wooden spoon
- Knife
- Cutting board
- Ladle
Instructions
- In a saucepan, sauté the onion with olive oil and, if desired, the crumbled sausage.
- Add the sliced radicchio and cook for 4–5 minutes until wilted.
- Pour in the red wine and let it evaporate.
- Add the rice and toast it until glossy and slightly crisp.
- Cook the risotto by adding warm broth a little at a time, stirring frequently.
- When al dente, remove from heat and stir in butter, Parmesan, and fresh pepper.
- Serve immediately, garnished with chopped parsley.
Nutritional values (per serving)
435 kcal
16 g
56 g
14 g
3 g
3 g
310 mg
This post is also available in: Italiano (Italian)
