Risotto with Taleggio, Radicchio, and Red Wine

In this refined risotto, the seared radicchio, which tastes slightly bitter, is balanced by the creamy Taleggio, a washed-rind cow’s milk cheese with a strong aroma but mild flavor. It melts readily, making it a good option to stir into risotto or polenta. Gently swirl in the cheese just before serving.


  • 1 Tbsp extra-virgin olive oil
  • 2 cups (6 oz/185 g) shredded radicchio (about 1 small head)
  • 2 cups (16 fl oz/500 ml) low-sodium chicken broth
  • 2 cups (16 fl oz/500 ml) low-sodium beef broth
  • 2 Tbsp unsalted butter
  • ½ yellow onion, finely chopped
  • 2 cups (14 oz/440 g) Arborio rice
  • 2 cups (16 fl oz/500 ml) dry red wine such as Pinot Noir or Merlot
  • 6 oz (185 g) Taleggio cheese, rind removed and cut into small pieces
  • Sea salt and freshly ground pepper
  • cup ( oz/45 g) walnuts, toasted and chopped (optional)
  • Chopped fresh flat-leaf parsley for garnish (optional)


In a frying pan over medium-high heat, warm the olive oil. When it is hot, add the radicchio and sauté, stirring often, until the edges are golden, about 4 minutes. Transfer to paper towels to drain. In a saucepan over medium heat, combine the chicken and beef broths and bring to a simmer. Reduce the heat so the broth mixture barely simmers.

In another saucepan over medium-high heat, melt 1 tablespoon of the butter. When it foams, add the onion and cook until translucent, about 2 minutes. Add the rice and stir until it becomes opaque, about 2 minutes. Add the wine, a little at a time, and cook, stirring constantly, until all of the wine is nearly absorbed, 5–6 minutes. Reduce the heat to medium, add a ladleful of the hot broth mixture, and cook, stirring constantly, until the liquid is almost fully absorbed. Continue adding the broth, a ladleful at a time and stirring constantly, until the rice is tender but still slightly firm in the center and creamy, about 20 minutes.

Stir in the radicchio, the remaining 1 tablespoon butter, and the cheese and season with salt and pepper. Spoon into warmed bowls, top with the walnuts and parsley, if desired, and serve at once.