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Risotto al radicchio di Treviso is a Veneto classic that turns bitter red chicory into a silky, wine-stained risotto. The method is straightforward stovetop cooking, the same base technique behind dishes like risotto agli asparagi: toast Carnaroli rice, deglaze with red wine, then ladle in warm stock while the radicchio wilts into the grains. The rice finishes al dente, with a texture that spreads into a slow wave when you tilt the pan, what Italians call all’onda.
Treviso radicchio is the long, spear-shaped chicory grown near the city of Treviso. It’s more bitter and more tender than the round Chioggia variety, and it holds its magenta color better when cooked briefly.
I split the radicchio into two batches. Cook all of it from the start and by the time the rice is done, the color has faded to a muddy brownish-grey. Adding half in the last two minutes keeps some ribbons bright and a little crisp.
A glass of the same red wine you cooked with, something like Raboso or a young Merlot, is the natural match at the table.
Why You’ll Love This Recipe
- Turns bitter radicchio into a balanced, silky risotto
- One pot, ready in about 40 minutes total
- Built on pantry staples plus one specialty vegetable
- Classic Veneto flavor from red wine and parmesan
Ingredient Notes
- Carnaroli rice: Holds its bite and releases starch slowly. Vialone Nano is the traditional Veneto choice and works even better here if you can find it.
- Treviso radicchio: Long, spear-shaped chicory with a sharp bitterness. Round Chioggia radicchio works as a milder substitute, though the color will be less vivid.
- Red wine: A dry Raboso or young Merlot is traditional in Veneto. Any dry red you’d drink works, avoid anything sweet.
- Butter: Used twice, once to start the soffritto and again cold at the end for the mantecatura. Unsalted lets you control seasoning.
- Parmesan: Grate it fresh if you can. Grana Padano is a cheaper, slightly milder substitute.
- Stock: Vegetable stock keeps this vegetarian. Use low-sodium if store-bought, since parmesan adds plenty of salt on its own.
Risotto al Radicchio di Treviso with Red Wine and Parmesan
Ingredients
Method
- Trim the base off the radicchio, halve it, cut out the core, then slice into thin ribbons about 1 cm wide. Set half aside separately.
- Bring the stock to a simmer in a separate pot and keep it warm over low heat.
- Melt half the butter with the olive oil in a wide saucepan over medium heat. Add the shallot and cook 3 to 4 minutes until translucent.
- Add the rice and stir for 2 minutes until the grains look glassy at the edges.
- Pour in the red wine and stir until it's fully absorbed, about 2 minutes.
- Stir in half of the sliced radicchio until it wilts into the rice.
- Add warm stock one ladle at a time, stirring often and waiting until each addition is absorbed before adding more. This takes 16 to 18 minutes total.
- Check the rice at the 16-minute mark. It's done when the center still has a firm bite but no raw crunch.
- Stir in the reserved raw radicchio during the last 2 minutes so some ribbons stay bright pink and slightly crisp.
- Remove the pan from the heat. Beat in the remaining cold butter and the parmesan vigorously until the risotto turns creamy and spreads into a slow wave when you tilt the pan.
- Season with salt and pepper, cover, and let it sit 1 to 2 minutes before plating. Serve with extra parmesan on top.
Notes
- Reserve half the radicchio for the last 2 minutes to keep color and a little crunch
- Toast rice until edges turn glassy before adding wine
- Keep stock at a bare simmer, never let it go cold
- Beat butter in off heat for a rippling, not gluey, finish
Tips for Success
- Keep the stock at a bare simmer the whole time so ladling it in doesn’t stall the rice’s cooking.
- Reserve half the sliced radicchio and stir it in during the last 2 minutes to keep its color vivid.
- Toast the rice until the edges look glassy before adding wine, this builds structure for a creamy texture.
- Beat in cold butter off the heat for the mantecatura, this is what makes the risotto ripple, not just thicken.
- Taste the stock before you salt the risotto, since parmesan and stock both carry sodium.
Variations
- Stir crumbled gorgonzola into the mantecatura for a sweeter counterpoint to the bitter radicchio.
- Brown crumbled sausage before the soffritto for a heartier, meatier version of this risotto.
- Swap red wine for a dry white if you want a paler risotto without the purple tint.
Storage and Reheating
Risotto al radicchio di Treviso keeps in an airtight container in the fridge for up to 3 days. The texture firms up as it cools, which is normal.
Reheat gently on the stovetop with a splash of stock or water, stirring over low heat until it loosens back into a creamy consistency, about 4 to 5 minutes. A microwave works in a pinch but tends to make the rice gluey in spots.
Freezing isn’t a good option here. The rice grains break down and the radicchio turns mushy once thawed.
Serving Suggestions
Serve risotto al radicchio di Treviso straight from the pan while it’s still rippling, with extra grated parmesan and a crack of black pepper on top.
A simple radicchio and celery salad on the side echoes the bitterness without competing with it. Grilled sausage or a pan-seared piece of fish also works if you want to round it out into a full dinner.
For a starter portion, spoon it into smaller bowls as a first course, ahead of a main like ossobuco alla Milanese or grilled fish.
FAQ
Why did my risotto al radicchio di Treviso turn grey instead of pink?
It’s usually overcooked radicchio. Once the chicory sits in hot broth too long, its color fades from magenta to a dull grey-brown. Add half the sliced radicchio early for flavor, then stir in the rest during the last 2 minutes so some ribbons stay bright and slightly crisp.
Can I use round Chioggia radicchio instead of Treviso radicchio for this risotto?
Yes, Chioggia radicchio works as a substitute, though it’s milder and less bitter than Treviso. The finished risotto will look similar but taste rounder, with less of the sharp edge that makes the Treviso version distinctive. Add a splash more red wine if you want to compensate.
Can I store risotto al radicchio di Treviso leftovers, or does it dry out?
It stores fine for up to 3 days in an airtight container in the fridge. The rice firms up as it cools, so reheat it on the stovetop with a splash of stock or water, stirring until it loosens back into a creamy texture.
What wine goes with risotto al radicchio di Treviso?
A dry red from the same family you cooked with works best, Raboso or a young Merlot from the Veneto. The tannins cut through the bitterness of the radicchio and the wine echoes the flavor already in the pot instead of fighting it.
Is risotto al radicchio di Treviso gluten free?
Yes, it’s naturally gluten free since it’s built on rice, radicchio, wine, stock, butter, and parmesan. Just double-check your stock label if you’re strict about gluten, since some bouillon cubes contain wheat-based fillers.
What’s the difference between Treviso radicchio and the round radicchio sold most places?
Treviso radicchio grows in long, spear-shaped heads and tastes more bitter and slightly sweeter than the common round Chioggia variety. It’s also more tender, which is why it wilts into the rice quickly instead of staying crunchy like the round type.