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Radicchio Risotto

Radicchio Risotto

Who doesn’t love a warm creamy filling risotto?! This radicchio risotto recipe is by far our favorite! And did we mention you can cook with either white or red wine?! There is one visual difference with switching up the wine, can you guess what is it… The risotto will be a more vibrant purple if you cook with red wine, kind of fun right?! If you want to learn more about cooking with different wines, check out this fun article by Wine Enthusiast

Don’t have radicchio? It’s okay just sub for Treviso or Tradivo if you can find it 🙂 

This risotto was made with Red Wine… 

Radicchio Risotto

and this risotto was made with white wine… Can you see the color difference?!

Radicchio Risotto

Whichever wine you decide to cook with, just make sure you leave enough or open a fresh bottle to serve a little vino with the finished risotto & sharing with others is caring.

Radicchio Risotto

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Radicchio Risotto

Radicchio Risotto

This risotto is creamy and when the radicchio is sauteed with the onion it brings out a slightly sweet flavor. Pairs well as a side dish to red meat entrees or as the main dish paired with a simple salad. Serve with a glass of wine for those 21 + over.

Ingredients

  • 1  head Joe’s Radicchio, washed, cored
  • 1  head Joe’s Radicchio, washed, cored,  & thinly sliced
  • ½ red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tbsp butter
  • 1 ½ cups Arborio
  • 1 cup white wine
  • 4 cups vegetable stock
  • ½ cup Parmesan cheese, finely grated (optional)
  • Salt and pepper to taste

Instructions

  1. Sauté the onion with butter over a medium low heat in a deep pan. When soft and translucent, add radicchio, garlic, and salt stirring for 5 minutes. Add rice and cook until translucent around edges.
  2. Turn heat up to med high & add the white wine. Let simmer rapidly until the liquid has evaporated.
  3. Turn heat back down to med & add stock, a cup at a time, letting the rice absorb most of the liquid before adding. This takes  approximately 35 minutes.
  4. Risotto rice is ready when al dente not too hard or too soft. Remove from heat add the parmesan cheese, if desired but this risotto is creamy byself so don’t add too much.
  5. Season to taste with salt and pepper & serve immediately. Mangiare.

Notes

  • Use red wine for more vibrant purple color 🙂
  • do not need to add Parm