Radicchio and red onion risotto

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This risotto has an attractive deep red colour. The slightly bitter taste of the radicchio is well balanced by the sweetness of the red onion and the nutty and creamy taste of the rice.


  • about 1.2 litres chicken or vegetable stock
  • 2 tablespoons olive oil


Heat the stock and keep it at a gentle simmer. Heat the oil in a large pan and fry the onion until it is transparent. Add the rice and stir to ensure that all the grains are coated in the oil. When the rice is hot, pour over the wine and stir until it is absorbed. Season and add a ladleful of stock, stir again and wait until it is absorbed before adding more. Continue to add the stock in