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creamy radicchio risotto showing glossy grains of Vialone Nano, melted cheese, and purple radicchio ribbons.

Veneto Risotto al Radicchio

A warm, comforting Venetian risotto made with bitter radicchio, Prosecco, and short-grain rice. It cooks in about 20 minutes and finishes with butter and cheese for a glossy, silky texture that feels both rustic and elegant.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian (Veneto / Northern Italy)
Calories: 450
Ingredients Method Notes

Ingredients
  

For 4 servings
  • 1 ½ cups Vialone Nano rice or Carnaroli or Arborio
  • 1 medium head radicchio Treviso preferred; Chioggia works
  • 1 small onion finely diced
  • 4 –5 cups vegetable broth kept hot
  • ½ cup Prosecco or dry white wine
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter plus extra for finishing
  • ½ cup grated Ubriaco or Grana Padano or Parmesan
  • Salt to taste
  • Black pepper to taste
  • Optional: toasted walnuts or cooked chestnuts for topping
  • Optional: splash of balsamic or white wine vinegar to soften bitterness

Method
 

Prep
  1. Bring your broth to a light simmer.
  2. Slice radicchio into thin strips and set aside.
  3. Dice the onion.
Start the base
  1. Warm a wide pan over medium heat.
  2. Add olive oil and a small knob of butter.
  3. Soften the onion until translucent, about 2–3 minutes.
Toast the rice
  1. Add the rice and stir until the grains feel hot and lightly toasted.
Deglaze
  1. Pour in the Prosecco or white wine.
  2. Let it bubble until most of the liquid has evaporated.
Build creaminess
  1. Add one ladle of hot broth at a time, stirring often.
  2. Wait for each ladle to be absorbed before adding the next.
  3. After a few minutes, fold in most of the radicchio (save a handful for garnish).
  4. Keep cooking and stirring for about 17–20 minutes, until the rice is al dente with a slight bite.
Finish (mantecatura)
  1. Remove the pan from the heat.
  2. Add the grated cheese and a tablespoon of cold butter.
  3. Stir quickly until the risotto turns glossy and creamy.
  4. Adjust the texture with a splash of hot broth if needed.
Serve
  1. Plate the risotto in a wide, shallow layer.
  2. Top with the reserved radicchio strips, toasted nuts if using, and a twist of pepper.
  3. Serve right away.

Notes

  • Add radicchio in the middle of cooking so it softens but doesn’t turn mushy.
  • Keep the broth hot the whole time—cool broth tightens the rice and slows the cooking.
  • Stir often but not frantically. Slow, steady motions help release starch and create natural creaminess.
  • Ubriaco adds a mild wine-washed tang. If you can’t find it, Grana Padano or Parmesan works well.
  • For extra balance, a tiny splash of balsamic or white wine vinegar can mellow bitterness.
  • Risotto should always look loose and flowing, not stiff. Add a spoon of broth at the end if needed.