QiMeal
Risotto al Radicchio
Risotto al Radicchio · ready in 52 min · 4 servings · 520 kcal per serving · medium · 10 ingredients
Veneto comfort in a bowl, this risotto balances creamy rice with the gentle bitterness of red Treviso radicchio and a splash of red wine.
- Prep
- 10 min
- Cook
- 42 min
- Total
- 52 min
- Serves
- 4
- kcal
- 520
- Difficulty
- medium
Ingredients · 4 servings
- 320 gRisotto rice
- 350 gRadicchio di Treviso, thinly sliced
- 120 mlRed wine
- 80 gOnion, finely diced
- 50 gParmigiano, finely grated
- 1200 mlWater, hot
- 2 tbspOlive oil
- 40 gButter, cold and divided
- 1 tspSalt
- 1 tspBlack pepper, freshly ground
Equipment
stovetop, measuring jug, knife, cutting board, grater, saucepan, wide pot, ladle, wooden spoon, spoon, lid, serving bowl
Instructions
- Gather Ingredients
Gather and measure rice, radicchio, wine, onion, Parmigiano, fats, salt, pepper, and water, then set out a saucepan, wide pot, ladle, knife, board, and grater. · 8 min
What to look for: All ingredients are measured, sliced, grated, and within reach.
- Heat Water
Heat the water in a saucepan until steaming, season it lightly with salt, and keep it just below a simmer beside the risotto pot. · 5 min
What to look for: Steam rises and tiny bubbles gather at the edge of the saucepan.
- Cook Aromatics
Warm olive oil and 20 g butter in a wide pot, add diced onion, and cook gently until soft and translucent without browning. · 6 min
What to look for: The onion looks glossy and pale with no dark edges.
- Wilt Radicchio
Add sliced radicchio di Treviso with a pinch of salt, then stir until the leaves darken, soften, and lose about half their volume. · 5 min
What to look for: The radicchio turns deep purple and becomes tender but not mushy.
- Toast Rice
Add the risotto rice and stir for 2 minutes, coating every grain in the fat until the edges look slightly translucent. · 2 min
What to look for: The grains look shiny with faintly translucent rims.
- Add Wine
Pour in the red wine and stir until the pan is almost dry and the aroma turns mellow rather than sharp. · 3 min
What to look for: The wine is mostly absorbed and the rice is stained rosy purple.
- Cook Risotto
Add hot water 1 ladle at a time, stirring often and adding more only when the rice has absorbed most of the liquid. · 16 min
What to look for: The risotto bubbles gently and thickens after each addition.
- Check Texture
Taste the rice and stop adding water when the grains are tender with a firm center and the mixture flows slowly. · 2 min
What to look for: The risotto spreads in a slow wave when pushed with the spoon.
- Finish Creamy
Remove the pot from the heat, beat in grated Parmigiano, remaining butter, and black pepper, then cover for 2 minutes. · 3 min
What to look for: The risotto becomes glossy, creamy, and softly loose.
- Serve Immediately
Spoon the risotto into warm shallow bowls and serve immediately while it is glossy, loose, and softly flowing. · 2 min
What to look for: Each portion settles gently rather than standing stiff.
Nutrition (per serving)
| kcal | 520 |
|---|---|
| Protein | 12 g |
| Carbohydrates | 70 g |
| of which sugars | 2 g |
| Fat | 18 g |
| of which saturated | 8 g |
| Fibre | 2 g |
| Sodium | 700 mg |
Nutri-ScoreB
Allergens
Contains: milk, sulphites
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Warm gently with a little water, stirring until creamy and hot throughout.
Ingredient substitutions
Risotto rice
- Carnaroli rice: Use a risotto rice with enough starch to create the classic creamy texture.
Red wine
- Water: Use only if avoiding wine, though the risotto will lose depth and color.
Onion
- Garlic: Use sparingly because garlic gives a sharper base than onion.
Olive oil
- Butter: Use for a richer base, watching the heat so it does not brown.
Butter
- Olive oil: Use if needed, though the finish will be less creamy and less traditional.
