Entree: Italy – Veneto – Risotto al Radicchio (Creamy Italian rice risotto made with bitter red radicchio and Parmesan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Additional 1 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) extra-virgin olive oil
- 3 tbsp (45 g) unsalted butter
- 1 small shallot, minced, approx. 2 oz (60 g)
- 1 1/2 cups (300 g) Carnaroli or Arborio rice
- 1/2 cup (120 ml) dry red wine
- 6 cups (1.44 L) hot vegetable or chicken stock
- 1 head radicchio (about 8 oz (225 g)), core removed and thinly sliced
- 3/4 cup (75 g) freshly grated Parmigiano-Reggiano
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) good-quality balsamic vinegar (optional, to balance bitterness)

Show original ingredient measurements

- 2 tbsp (30 ml) extra-virgin olive oil
- 3 tbsp (45 g) unsalted butter
- 1 small shallot, minced, approx. 2 oz (60 g)
- 1 1/2 cups (300 g) Carnaroli or Arborio rice
- 1/2 cup (120 ml) dry red wine
- 6 cups (1.44 L) hot vegetable or chicken stock
- 1 head radicchio (about 8 oz / 225 g), core removed and thinly sliced
- 3/4 cup (75 g) freshly grated Parmigiano-Reggiano
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) good-quality balsamic vinegar (optional, to balance bitterness)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat the stock in a saucepan and keep it simmering gently over low heat.
2. In a wide heavy-bottomed pan, warm the olive oil and 1 tbsp (15 ml) of butter over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes.
3. Add the rice and toast, stirring constantly, until edges of the grains look translucent, about 2 minutes.
4. Pour in the red wine and stir until it has mostly evaporated.
5. Begin adding hot stock one ladle at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue for about 12 minutes.
6. About halfway through cooking, add the sliced radicchio so it wilts into the rice and releases color; continue adding stock and stirring until the rice is al dente, about 16–18 minutes total cooking time.
7. Remove from heat and stir in the remaining butter and the grated Parmigiano-Reggiano until glossy and well emulsified. Adjust seasoning with salt and pepper and add the balsamic vinegar if using to balance bitterness.
8. Let rest 1 minute, then serve immediately, garnishing with a light sprinkle of Parmigiano and a crack of black pepper.

1. Heat the stock in a saucepan and keep it simmering gently over low heat.
2. In a wide heavy-bottomed pan, warm the olive oil and 1 tbsp of butter over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes.
3. Add the rice and toast, stirring constantly, until edges of the grains look translucent, about 2 minutes.
4. Pour in the red wine and stir until it has mostly evaporated.
5. Begin adding hot stock one ladle at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue for about 12 minutes.
6. About halfway through cooking, add the sliced radicchio so it wilts into the rice and releases color; continue adding stock and stirring until the rice is al dente, about 16–18 minutes total cooking time.
7. Remove from heat and stir in the remaining butter and the grated Parmigiano-Reggiano until glossy and well emulsified. Adjust seasoning with salt and pepper and add the balsamic vinegar if using to balance bitterness.
8. Let rest 1 minute, then serve immediately, garnishing with a light sprinkle of Parmigiano and a crack of black pepper.