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Risotto with Radicchio Rosso di Treviso


Prosecco DOC Extra Dry

Risotto al radicchio rosso
  • Directions

  • Cook
    25 minutes

  • Servings

  • Difficulty


320 g Carnaroli or Vialone Nano rice
400 g Radicchio Rosso di Treviso
1 shallot
vegetable stock as needed
100 g grated grana Padano DOP
1 glass of red wine
extra virgin olive oil or a knob of butter
salt and pepper


First of all, roughly chop the celery, carrot, onion and potatoes to prepare your vegetable stock.
Once the vegetables have boiled, strain the stock and keep warm.

Now take the Radicchio and after washing it carefully, cut it into thin strips and put in cold water to remove some of its bitter taste (especially if you have used Treviso chicory).

Pour 5 or 6 tablespoons of extra virgin olive oil into a shallow pan and fry the finely chopped shallots.
Add the Radicchio (after draining it) and cook for a few minutes. Then add the rice and toast over a high heat for 3-4 minutes.

Pour in the red wine and allow it to reduce, lower the heat and start adding the stock little by little. A smooth risotto should be cooked slowly, stirring frequently.

When cooked, stir in the grated Grana Padano DOP and allow the risotto to rest for a few minutes before serving.


The best way to respect the ancient origins of this dish is to choose top quality ingredients, such as the Radicchio Tardivo di Treviso, its unique flavour gives this risotto an unforgettable taste. If you prefer a slightly less bitter risotto, we recommend the Radicchio di Chioggia, which has a taste that is between endive and Radicchio di Treviso.

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