Radicchio is very common in the north of Italy, the place where the best quality is grown is Veneto. Here you will find many types of radicchio, from the motley one to the more classic. In this region there is a special type of radicchio, it is called “precoce” and “tardivo”, literally “early” and “late” radicchio.
The red radicchio from Treviso has the I.G.P. guarantee, this means that all the radicchio of this type comes from a restricted area in the Treviso province. It has many properties and it has a distinct and unique flavor that is perfect also for a jam, and belive me, the radicchio marmelade is really good. You should try it on some cheese!
This risotto has a rich veggie and sour flavor, and is enriched by the use of gorgonzola (or italian blue cheese). Paired with a red wine such as a Cabernet Sauvignon or a Barbera, is really perfect!
I hope you will enjoy this recipe.
- 380gr of riso carnaroli or arborio (there are especially for risotto)
- 350gr of radicchio IGP from Treviso (early or late)
- 1 onion
- 1 glass of red wine (choose a good quality one even if it’s just for cooking)
- 1lt of broth (vegetables or meat, the one you prefer)
- 1 knob of butter
- 100gr of gorgonzola or blue cheese
- salt and pepper
- 1tbsp of extra virgin olive oil
First heat the broth. You’d better prepare more broth than the amount you actually need, this way you can use as much as the recipe asks, and won’t risk to finish it while cooking.
Chop finely the onion, and then chop the radicchio into 1cm squares.
Pour the oil and the chopped onion in a pot. Let the onion become soft and then add the chopped radicchio. When it starts to sizzle, add a spoonful of broth and let it cook for about 5 minutes.
Add the risotto to the pot. Stir vigorously to mix evenly the ingredients. Let it toast for a couple of minutes and, when it starts to sizzle again, add the red wine and stir. Let the alcohol in the wine evaporate.
Add a ladle of warm broth and mix. Let it cook until the broth is absorbed, covered with a lid. Continue adding the broth a little at a time, and stir the rice frequently. Check the cooking point when 15 minutes are passed, if it’s just a little hard on the inside, turn off the heat, add the cheese cut into cubes, and the knob of butter. Stir vigorously and cover with a lid for 5 minutes. Garnish with radicchio leaves.