Radicchio risotto
Risotto is the base for many recipes, everyone can agree, because it can be made with almost any sauce, and the following is an example of a really substantial variant: radicchio risotto. The strongly flavoured, slightly bitter radicchio goes very well with the delicate and creamy risotto, a meeting of flavours which makes a really tasty recipe sure to appeal to those who are not too fond of radicchio on its own. It’s quick and easy, typical of Venetian cuisine, and must be accompanied by a full-bodied wine - white or red, but always from the vineyards of the Veneto. Serve it either as an informal supper or during a dinner with friends, either way success is guaranteed, a marvellous main course that will leave your guests speechless - the only problem being that they might always want to eat at your place! So let's get to work and prepare this delicious risotto; it will be child’s play to follow the recipe with the help of the photo gallery – any queries you might have will be resolved instantly.
Ingredients
* approximate values per serving
Preparation
Rinse the radicchio under cold running water. Cut it into small pieces, including the stem. Cook it in a pan with a little olive oil until it has wilted and is partially cooked; remove one quarter and set aside. Add five handfuls of rice and toast them for half a minute, then add a splash of Marsala and reduce. Then add hot water to cover everything and bring to the boil. Keep adding water once it dries out during cooking and continue in this way until it’s done. Whisk in a knob of butter, stirring vigorously, then add a piece of goat’s cheese and stir once again. Serve with a quarter of the radicchio set aside previously.
Step by step
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Cut the radicchio into 2cm pieces approximately, and put to one side in a bowl
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Cook the radicchio in a casserole with two tablespoons of oil and then add the white wine and reduce
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Add the risotto rice when the radicchio is ¾ cooked and toast for half a minute, then add more white wine to reduce
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Add hot water until the rice is covered and continue to add more as it evaporates, proceed like this until it is cooked
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Stir the risotto off the heat, adding a knob of butter and whisking well
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Add a little goat’s cheese and stir again
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Add a little grated parmesan and stir
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Mix vigorously until the risotto becomes creamy
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Additional information
Risotto with Treviso Radicchio and Creamy Cheese
One of the tastiest variations of the classic risotto with Treviso radicchio is certainly the one with the addition of creamy cheese. In this preparation, after toasting the rice and deglazing with Marsala, you can add spreadable cheese or ricotta to make the risotto even creamier and more enveloping. This version is ideal for those who love rich and flavorful dishes, perfect for a family dinner or with friends. The cheese, in addition to giving a velvety texture to the dish, enriches the flavor of the radicchio, creating a perfect balance. Don't forget to finish with a sprinkle of grated Grana cheese to further enhance the taste of this risotto.
Risotto with Treviso Radicchio in the Venetian Style
The risotto with Treviso radicchio in the Venetian style is a typical preparation of the Venetian culinary tradition. Characterized by the use of local and seasonal ingredients, this risotto stands out for its intense and slightly bitter flavor. The cooking takes place in a saucepan, where the radicchio is wilted in olive oil before adding the rice. The choice of vialone rice is essential to achieve an al dente and creamy consistency, typical of the best risottos. During preparation, it is customary to add hot vegetable broth to keep the dish moist and flavorful. Served with a sprinkle of Grana Padano, this risotto represents a true homage to Venetian cuisine, simple yet rich in flavor.
Light Risotto with Treviso Radicchio without Butter
For those who want a lighter version of the risotto with Treviso radicchio, it can be prepared without butter, replacing it with a drizzle of extra virgin olive oil. This light variant preserves the flavors of the radicchio and rice, but significantly reduces the calories. By using a light vegetable broth and limiting the amount of cheese, you will achieve a healthier dish, suitable even for those following a low-calorie diet. Moreover, radicchio is an ingredient rich in antioxidants and fiber, which contribute to the well-being of our body. This preparation is ideal for those looking to maintain a balanced diet without giving up the pleasure of a good risotto.
Nutritional Benefits of Treviso Radicchio and Calories in Risotto
Treviso radicchio is a vegetable that offers numerous health benefits. It is known for its antioxidant content, which helps combat free radicals and prevent cellular aging. Additionally, it is a source of vitamins A, C, and K, as well as minerals like potassium and calcium. Consumed regularly, radicchio can promote digestion thanks to its fiber and contribute to weight control. As for the calories, a serving of risotto with Treviso radicchio is around 400-500 calories, depending on the ingredients used. By opting for light variants or reducing the amount of cheese, it is possible to achieve a lighter dish while still maintaining excellent nutritional value.
Can Risotto with Treviso Radicchio be Frozen?
Freezing risotto with Treviso radicchio is not recommended, as the texture of the rice may be compromised upon thawing. Risotto tends to absorb liquids, and once frozen and then reheated, it may become mushy. If you want to preserve the risotto, it is better to store it in the refrigerator and consume it within 2-3 days. Alternatively, you can prepare the rice in advance and freeze only the cooked radicchio, then combine the two ingredients at the time of serving. This way, you can enjoy a fresh and flavorful risotto without compromising the quality of the dish.