Risotto of Radicchio, Taleggio and Red Wine

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

This makes an excellent partner for the veal chop dish. It may also be served as a first course or supper dish.


  • 2.5 litres vegetable stock
  • 150 g butter, plus an extra knob to finish
  • 1 large onion, finely chopped
  • 1 head of radicchio, shredded
  • 500 g Arborio rice
  • 375 ml red wine
  • 175 g Taleggio cheese
  • Handful of grated Parmesan cheese
  • Salt and freshly ground black pepper


Put the vegetable stock in a pan and bring to just below a simmer.

Melt the butter in a large heavy pan and sweat the onion gently until translucent. Add the shredded radicchio and cook until wilted.

Add the rice and stir until the grains are all well coated in the butter. Add the wine, increase the heat and reduce the wine by two-thirds.

Then start adding the hot stock gradually, about 200 ml. at a time, stirring each addition in well, until the rice is tender. This normally takes about 20 minutes.

Take off the heat, stir in the Taleggio cheese, a knob of butter and the grated Parmesan, adjust the seasoning and serve immediately.