Risotto al Radicchio
Food Risotto al Radicchio

Risotto al Radicchio

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Taste and atmosphere

About

Prepared with the region's certified vegetable, this risotto is frequently cooked in Treviso homes during autumn and winter. The Map can guide you to find the best venues.

Flavors, dishes and restaurants

Cuisine

With its creamy texture and bitter-sweet balance, Risotto al Radicchio is a pride of Treviso gastronomy. Made using high-quality Vialone Nano or Carnaroli rice, it is a characteristic example of the rice culture in Italia. Cold butter and parmesan added at the end create the perfect mantecatura.

Ingredients

  • 320g Carnaroli or Vialone Nano rice
  • 200g Radicchio Rosso di Treviso (finely chopped)
  • 1 small onion
  • 1 liter hot vegetable broth
  • 50g cold butter
  • 50g grated parmesan cheese

Preparation

  1. Sauté the finely chopped onion in a little olive oil until translucent, then add the radicchio and let it soften.
  2. Add the rice and toast it for 2 minutes until translucent.
  3. Add the hot vegetable broth ladle by ladle, stirring constantly as the rice absorbs the liquid (about 16-18 minutes).
  4. Remove from heat, add cold butter and parmesan, stir vigorously to create a creamy texture, rest for 2 minutes, and serve.

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