Radicchio Risotto

Risotto al Radicchio

This is one of two radicchio recipes contributed to this book by Silvia Rossi. She and her farmer husband run a little restaurant called Al Sile. They live near Treviso where the best radicchio grows in perfect climatic conditions.


  • 4 tablespoons sunflower oil
  • 1 onion, finely chopped
  • 4 heads radicchio, washed and shredded
  • 2 glasses dry white or red wine (preferably Tocai or Prosecco, Cahernet or Merlot)
  • 11 oz (300 g) risotto rice
  • 8 tablespoons (double) cream
  • pints (750 ml) hot vegetable or meat stock
  • 2 tablespoons butter
  • salt and pepper
  • 5 tablespoons grated Parmesan or Grana Padano cheese
  • 3 tablespoons brandy


Heat the oil and fry the onion for about 5 minutes or until soft. Add the radicchio and stir thoroughly. Cook slowly for about 10–15 minutes, then add 1 glass of wine. Add the rice and cream and stir, adding a little stock as soon as the previous amount of liquid has been absorbed. Continue to add stock 1 ladleful at a time, stirring constantly and always waiting for each lot of stock to be absorbed before you add the next. You will probably not need to use all the stock.

After about 18 minutes, add the second glass of wine, stir in the butter, season with salt and finish cooking the rice. All of this should take about 2–3 minutes. Remove from the heat and add the cheese. Stir in the brandy, cover with a lid and leave to stand for about 3 minutes, then turn out on to a platter and serve.