How to make Risotto con Radicchio

Why cooks start here

Risotto con Radicchio is cooked the way Veneto cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

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.