Treviso-Style Radicchio Risotto (Risotto alla Trevigiana)
Risotto alla Trevigiana Say it: ree-ZOHT-toh AHL-lah treh-vee-JAH-nah
Risotto alla Trevigiana is the classic rice dish of Treviso, in Italy's Veneto region, built around the area's prized radicchio rosso di Treviso. The radicchio's gentle bitterness melts into creamy short-grain rice, balanced by butter, white wine and Parmigiano. It is served as a warming primo on autumn and winter tables, when the long, wine-red leaves are in season. The result is elegant and savory, with a soft, flowing texture and a delicate pink-mauve color.
Treviso-Style Radicchio Risotto (Risotto alla Trevigiana)
Risotto alla Trevigiana
Pronounced ree-ZOHT-toh AHL-lah treh-vee-JAH-nah
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pour the broth into a saucepan and keep it at a bare simmer over low heat.
Melt 1 tablespoon of the butter in a wide, heavy-bottomed pot over medium heat. Add the onion and a pinch of salt; cook, stirring, until translucent and soft, about 5 minutes.
Add the sliced radicchio and cook, stirring often, until it wilts and turns deep wine-red, 3–4 minutes.
Add the rice and stir to coat it in the butter and radicchio. Toast for 1–2 minutes, until the grains look glossy and just translucent at the edges.
Pour in the white wine and stir until the wine is almost fully absorbed, about 1 minute.
Begin adding the hot broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Cook for 18–20 minutes total, until the rice is creamy but still has a slight bite in the center; you may not need all the broth.
Remove the pot from the heat. Add the remaining 2 tablespoons of butter, the Parmigiano, and several grinds of black pepper. Stir vigorously for 30 seconds to develop a creamy, flowing texture. Taste and adjust salt.
Cover and let the risotto rest for 1 minute. Serve hot in warm bowls, topped with extra grated Parmigiano.
Regional variant: Risotto al Radicchio e Salsiccia
Crumble 7 oz (200 g) mild Italian pork sausage into the pot after the onion softens. Brown it well, breaking it into small bits, then add the radicchio and continue with the rest of the recipe; the sausage adds a rich, savory depth and turns the dish into a heartier one.
Cook's notes
- Use Vialone Nano or Carnaroli for the best texture; they absorb liquid slowly and stay al dente.
- If using round radicchio di Chioggia, slice it very thinly so it melts into the rice.
- To keep the risotto from becoming stiff, add only enough broth to reach a soft, flowing consistency, and serve immediately.
Serve with
Serve with a crisp Veneto white wine such as Prosecco or Soave, and a simple green salad.
Make ahead and storage
Best served immediately; leftovers can be refrigerated up to 2 days and loosened with a splash of hot broth when reheating.
