Risotto al Radicchio
Creamy Arborio rice infused with bitter radicchio, white wine, and Parmigiano-Reggiano. A vegetarian Italian classic with elegant purple-pink hues and rich umami depth.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Bring broth to a boil in a pot, then reduce heat to low to keep warm.
Step 2
Heat 1 tbsp butter in a heavy-bottomed 4-quart pot over medium heat.
Step 3
Add onion and cook, stirring often, until softened and translucent, ~4 minutes.
Step 4
Add radicchio and stir constantly until leaves begin to wilt, ~2 minutes.
Step 5
Add rice and stir for 1 minute until each grain is coated and edges look translucent.
Step 6
Pour in wine and stir until almost completely absorbed, ~2 minutes.
Step 7
Add 1 cup warm broth and stir constantly until absorbed, ~2-3 minutes.
Step 8
Continue adding broth 1 cup at a time, stirring often, until rice is creamy and tender with a slight al dente bite, ~18-20 minutes total.
Step 9
Remove from heat. Stir in remaining 2 tbsp butter and Parmigiano until fully combined and glossy.
Step 10
Season generously with salt and black pepper to taste.
Step 11
Divide risotto among bowls and serve immediately while still steaming.
Tools you’ll need
- 4-quart heavy-bottomed pot
- separate pot for broth
- wooden spoon or risotto paddle
- ladle
- cheese grater or microplane
- 4 serving bowls
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