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ItalianAuthentic Cuisine

Risotto con Radicchio

Serves 4 to 6 Entree rice, Pasta & Rice, risotto

Risotto con Radicchio

Risotto con Radicchio is a classic from the Veneto region, where the bitter bite of radicchio finds its perfect match in creamy risotto. This dish often graces the table during cooler months, when the vibrant red leaves of radicchio di Treviso are at their peak. Cooked with a generous hand, it reflects the unfussy, yet deeply satisfying meals that Italian families cherish at home.

The risotto should be a harmonious blend of flavors and textures, with the slight bitterness of radicchio balanced by the buttery smoothness of Arborio rice and the gentle tang of Gorgonzola dolce. Each bite is a dance of creaminess with a hint of sharpness, a comforting yet sophisticated offering that captures the essence of Italian home cooking.

Ingredients

  • 320 gArborio rice
  • 2 headsradicchio di Treviso — shredded
  • 1 Lvegetable broth — warm
  • 80 gGorgonzola dolce — crumbled
  • 1shallot — minced
  • 4 tbspunsalted butter
  • to tastefine sea salt

Method

  1. Begin by preparing the radicchio. Remove any wilted outer leaves from the 2 heads of radicchio di Treviso, then slice them into thin strips. Set aside for later use. This will ensure the radicchio cooks evenly and blends well with the rice.
  2. In a large, heavy-bottomed saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped shallot and sauté until it becomes translucent and soft, about 3 to 4 minutes. This will create a flavorful base for the risotto.
  3. Add the 320 g of Arborio rice to the pan with the shallots. Stir continuously for about 2 minutes until the rice grains are well-coated with butter and the edges start to turn translucent. This step is crucial for developing the nutty flavor of the rice and ensuring it cooks evenly.
  4. Begin adding the hot vegetable broth, one ladle at a time, to the rice. Stir constantly, allowing each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy yet al dente, which should take about 18 minutes. The rice should have a slight bite to it, indicating it's perfectly cooked.
  5. Once the rice reaches the desired texture, stir in the sliced radicchio. Cook for an additional 2 to 3 minutes until the radicchio wilts and melds with the risotto, imparting its slightly bitter flavor.
  6. Remove the pan from the heat and stir in the remaining 2 tablespoons of unsalted butter and 80 g of Gorgonzola dolce. Mix until the cheese and butter are fully melted and the risotto is creamy and glossy. Taste and adjust the seasoning with fine sea salt as needed.
  7. Serve the risotto immediately in warm bowls. The texture should be loose and creamy, with the radicchio adding a vibrant color and slight bitterness that complements the rich, cheesy risotto. Enjoy this comforting dish as soon as it's ready for the best experience.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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