Risotto al Radicchio Trevigiano
Risotto al Radicchio Rosso di Treviso IGP is a masterpiece of balance between the elegant bitterness of radicchio and the creaminess of risotto. The hills of Prosecco provide the backdrop for this dish that tells the story of a Veneto winter.
The late-harvest radicchio, with its curled leaves, is one of the Veneto's absolute treasures.
Preparation
- 1
Wash the radicchio and slice it into thin strips.
- 2
Sauté the onion in oil and butter. Add half of the radicchio and braise for 5 minutes.
- 3
Toast the rice for 2 minutes.
- 4
Deglaze with Prosecco.
- 5
Add hot broth while stirring for 15-18 minutes.
- 6
Two minutes before finishing, add the remaining raw radicchio.
- 7
Finish by stirring in butter and Parmigiano Reggiano.
Chef's Tips
Adding half of the radicchio raw at the end of cooking gives the dish a vibrant color and a subtle bitter note. The Prosecco adds freshness to the plate.