Risotto al Radicchio
Creamy Arborio rice infused with bitter radicchio, white wine, and Parmigiano-Reggiano. A vegetarian Italian classic with elegant purple-pink hues and rich umami depth.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 head (about 10 oz) radicchio, core removed, leaves chopped into 1/2-inch pieces
- 1.5 cups Arborio rice
- 4.5 cups vegetable broth
- ¾ cup dry white wine
- ½ medium yellow onion, finely diced
- 3 tbsp butter
- ¾ cup Parmigiano-Reggiano, grated
- 1 unit salt and black pepper to taste
Instructions
- 1
Bring broth to a boil in a pot, then reduce heat to low to keep warm.
- 2
Heat 1 tbsp butter in a heavy-bottomed 4-quart pot over medium heat.
- 3
Add onion and cook, stirring often, until softened and translucent, ~4 minutes.
- 4
Add radicchio and stir constantly until leaves begin to wilt, ~2 minutes.
- 5
Add rice and stir for 1 minute until each grain is coated and edges look translucent.
- 6
Pour in wine and stir until almost completely absorbed, ~2 minutes.
- 7
Add 1 cup warm broth and stir constantly until absorbed, ~2-3 minutes.
- 8
Continue adding broth 1 cup at a time, stirring often, until rice is creamy and tender with a slight al dente bite, ~18-20 minutes total.
- 9
Remove from heat. Stir in remaining 2 tbsp butter and Parmigiano until fully combined and glossy.
- 10
Season generously with salt and black pepper to taste.
- 11
Divide risotto among bowls and serve immediately while still steaming.
Tools you’ll need
- 4-quart heavy-bottomed pot
- separate pot for broth
- wooden spoon or risotto paddle
- ladle
- cheese grater or microplane
- 4 serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
