Radicchio Risotto – South Tyrolean Delight with a Fine Red Wine Note

Calories & Effort

• Calories per serving: approx. 420 kcal
• Preparation time: approx. 30 minutes
• Total time: approx. 50 minutes
• Servings: For 6 people

Ingredients

For the Risotto:

• 300 g Radicchio
• 75 g onion (finely chopped)
• 1½ cloves of garlic (finely chopped)
• 3 tbsp olive oil
• 150 ml red wine (e.g. Lagrein or St. Magdalener)
• 360 g short-grain rice (Arborio, Carnaroli or Vialone Nano)
• 1.5 l meat broth or water
• Salt
• Freshly ground pepper

For the finish:

• 3 tbsp butter (cold)
• 45 g Parmesan (grated)

Preparation

1. Prepare ingredients

1. Clean the Radicchio, wash it, and cut it into fine strips.
2. Peel and finely chop the onion and garlic, and set aside.

2. Sauté Radicchio

1. Heat the olive oil in a large pot and sauté the onion and garlic over medium heat until translucent.
2. Add the Radicchio and sauté while stirring until it wilts.
3. Deglaze with red wine and let it reduce almost completely over low heat.

3. Prepare Risotto

1. Add the short-grain rice to the Radicchio and sauté briefly to absorb the flavors.
2. Gradually add the hot meat broth or water ladle by ladle, ensuring the rice is always just covered.
3. Let it simmer while stirring constantly until the liquid is absorbed, then add more broth.
4. Season with salt and freshly ground pepper. The cooking time is about 20 minutes.

4. Refine Risotto

1. When the rice is creamy and al dente, remove the pot from the heat.
2. Fold in the cold butter and grated Parmesan until a creamy consistency is achieved.

5. Plate and serve

1. Plate the risotto on warmed plates and sprinkle with some grated Parmesan.
2. Enjoy with a glass of South Tyrolean Terlaner Chardonnay if desired.

Pro Tips for Perfect Radicchio Risotto

1. Selecting Radicchio:
   Use Radicchio di Treviso or Radicchio Rosso – these varieties have a pleasant bitterness and pair perfectly with red wine.
2. Type of rice:
   Arborio, Carnaroli, or Vialone Nano are ideal rice varieties for risotto, as they absorb liquid well and remain creamy.
3. Don't forget to stir:
   Constant stirring is crucial to release the starch from the rice and achieve a creamy consistency.
4. Keep broth warm:
   Only add hot broth or meat stock to the rice to avoid interrupting the cooking process.
5. Creamy finish:
   Incorporate cold butter and Parmesan at the end – this ensures perfect creaminess.

Food Knowledge: Radicchio and Risotto Rice

Radicchio

• Origin: Radicchio is a typical vegetable of Italian cuisine, known for its slightly bitter note and intense color.
• Properties: In addition to flavor, Radicchio provides vitamin K, fiber, and antioxidants.

Risotto Rice

• Arborio: Provides a creamy texture as it releases a lot of starch.
• Carnaroli: Remains al dente when cooked and is particularly popular among gourmets.
• Vialone Nano: Ideal for creamy risotto with a slightly nutty flavor.

What can go wrong – and how to fix it?

1. Risotto is too dry:

   • Cause: Too little liquid used or cooked too long.
   • Solution: Add more meat broth and stir well to restore the consistency.

2. Rice remains hard:

   • Cause: Cooking time too short.
   • Solution: Let the risotto simmer longer and check if the rice is soft enough.

3. Risotto is sticky:

   • Cause: Too much liquid added at once.
   • Solution: Add liquid gradually and continue cooking while stirring constantly.

4. Bitter taste:

   • Cause: Radicchio was too old or too intense.
   • Solution: Use younger Radicchio or balance the bitterness with a splash of cream.

Why love this recipe?

Radicchio Risotto is a piece of Italian lifestyle with a South Tyrolean twist. The harmonious combination of the slight bitterness of the Radicchio, the fruitiness of the red wine, and the creaminess of the risotto makes this dish a highlight – whether as a main course or a fine side dish.

Interactive Conclusion

How did you like the Radicchio Risotto? Did you perhaps refine it with cream or another type of rice? Share your experiences and questions in the comments – our cooking expert looks forward to your feedback!