Radicchio Risotto with Red Wine
This creamy Italian risotto gets a pleasant bitterness from radicchio and a deep flavor from a splash of red wine. Optional sausage adds richness, but it's equally delicious as a vegetarian dish.
- Prep30 min
- Cook20 min
- Total50 min
- DifficultyMedium
- Servings1
Risotto is a classic Italian comfort food that relies on slow, patient cooking to release the starch from the rice and create a velvety texture. Here, radicchio adds a beautiful color and a slightly bitter note that balances perfectly with the richness of butter and Parmesan.
This recipe uses the traditional method of adding broth ladle by ladle, stirring gently as the rice absorbs the liquid. A splash of red wine toward the beginning gives the dish extra depth, while the final addition of butter and cheese makes it gloriously creamy.
Ingredients
Converted amounts are rounded.
Method
- Warm the broth in a saucepan over low heat until it is hot but not simmering.
- Meanwhile, peel and finely chop the garlic. Remove the core from the radicchio and cut into coarse cubes, then wash and drain.
- In a medium pot, sauté the garlic in a little oil over medium heat for about 1 minute. Add the rice, season with salt and pepper, and stir. If using salami or salsiccia, cut it into small cubes and sauté it together with the garlic; reduce the salt accordingly since the sausage is salty.
- After 30 seconds, pour in enough red wine to just cover the rice. Let the wine evaporate completely, then add the radicchio and one ladleful of hot broth. Stir well.
- Continue cooking over medium heat, letting the rice absorb the liquid. When the broth is almost gone, add another ladleful of broth, stirring occasionally so the radicchio cooks evenly. Repeat this process for about 10–15 minutes, tasting the rice after that time to check its doneness.
- Once the rice is tender but still slightly firm (al dente), add one final ladleful of broth and stir. Remove the pot from the heat. Stir in the butter until melted and fully incorporated, then add the Parmesan and mix until creamy. Season with salt and pepper to taste (and a pinch of sugar if the radicchio is too bitter). Serve immediately.
💡 Tips
- Use a good quality risotto rice like Arborio or Carnaroli for the best creaminess.
- If you add sausage, adjust the salt carefully because the sausage is already salty.
- Stir the risotto gently and often to release the starch without crushing the grains.
Inspired by a recipe from Kitchen Stories