Go Back
Overhead view of risotto al radicchio di Treviso in a bowl with pink-stained rice, purple radicchio ribbons, and grated parmesan on top

Risotto al Radicchio di Treviso with Red Wine and Parmesan

A Veneto stovetop risotto where sliced Treviso radicchio wilts into Carnaroli rice with red wine, finished with butter and parmesan for a silky, rose-tinted texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Primo
Cuisine: Italian (Venetian)
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 320 g Carnaroli rice or Vialone Nano
  • 300 g Treviso radicchio 1 large head, sliced into thin ribbons
  • 1 shallot medium, finely chopped; or half a yellow onion
  • 50 g unsalted butter divided
  • 1 tbsp olive oil
  • 120 ml dry red wine Raboso or young Merlot
  • 1.2 liters vegetable or chicken stock kept at a simmer
  • 50 g grated parmesan plus extra for serving
  • salt to taste
  • black pepper to taste; freshly cracked

Method
 

Prep
  1. 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.
  2. Bring the stock to a simmer in a separate pot and keep it warm over low heat.
Soffritto and toasting
  1. 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.
  2. Add the rice and stir for 2 minutes until the grains look glassy at the edges.
  3. Pour in the red wine and stir until it's fully absorbed, about 2 minutes.
Cooking the risotto
  1. Stir in half of the sliced radicchio until it wilts into the rice.
  2. 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.
  3. Check the rice at the 16-minute mark. It's done when the center still has a firm bite but no raw crunch.
  4. Stir in the reserved raw radicchio during the last 2 minutes so some ribbons stay bright pink and slightly crisp.
Mantecatura and serving
  1. 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.
  2. 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