Radicchio risotto

Cooking time: 30 min
Difficulty: easy
Risotto al radicchio

Bring the stock to the boil. Meanwhile, melt half the butter in another saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes. Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.


Coll. (2010), "The Silver Spoon", Phaidon, 333

Suggested wine
Ticino DOC Bianco di Merlot
Fr. 16.00

Serves 4

  • about 1.5 litres / 2 1/2 pints Vegetable Stock
  • 80 g / 3 oz butter
  • 1 onion, chopped
  • 200 g / 7 oz radicchio, cut into strips
  • 350 g / 12 oz risotto rice
  • 5 tablespoons white wine
  • 2 tablespoons Parmesan cheese, freshly grated
  • salt