Radicchio Risotto

Name: Radicchio Risotto (Risotto al Radicchio)
Yield: Serves 8
Cuisine: Italy
Ingredients: 2 glasses dry white or red wine (preferably Tocai or Prosecco, Cahernet or Merlot); 2 tablespoons butter; salt and pepper; 1 onion, finely chopped; 5 tablespoons grated Parmesan or Grana Padano cheese; 4 tablespoons sunflower oil; 3 tablespoons brandy; 4 heads radicchio, washed and shredded; 8 tablespoons (double) cream; 1¼ pints (750 ml) hot vegetable or meat stock; 11 oz (300 g) risotto rice

Risotto al Radicchio

Preparation info

Serves
8

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

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.

Ingredients

4 tablespoons sunflower oil
1 onion, finely chopped
4 heads

Europe
Italy
Main course
Starter
Mediterranean
Liguria
Vegetarian
Gluten-free

Method

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 s