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Risotto · Veneto

Risotto al Radicchio – Authentic Veneto Recipe

Risotto al Radicchio is one of the Veneto's most beloved dishes, born in and around Treviso where the prized IGP radicchio grows. The gentle bitterness of the radicchio meets the richness of Carnaroli rice and aged Parmigiano, creating a balance that is sophisticated yet deeply comforting. A splash of bold red wine deepens both the flavour and that stunning jewel-purple colour.

10Prep (min)
25Cook (min)
35Total (min)
4Serves
MediumDifficulty
Risotto al Radicchio – Authentic Veneto Recipe

Ingredients

  • 320 g Carnaroli rice
  • 300 g Treviso radicchio (tardivo or precoce), shredded
  • 1 small white onion, finely diced
  • 150 ml dry red wine (e.g. Amarone or Valpolicella)
  • 1.2 litres hot vegetable or light meat broth
  • 60 g unsalted butter, cold and cubed
  • 80 g Parmigiano Reggiano, freshly grated
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

Method

  1. Bring the broth to a gentle simmer in a saucepan and keep it hot throughout cooking.
  2. Warm the olive oil in a wide, heavy-bottomed pan over medium heat. Add the diced onion and a pinch of salt, then soften gently for 5–6 minutes until translucent, without browning.
  3. Reserve a small handful of raw radicchio for garnish. Add the remaining shredded radicchio to the pan and sauté for 3–4 minutes until wilted and fragrant.
  4. Add the Carnaroli rice and toast it, stirring constantly, for 2 minutes until the grains are hot to the touch and slightly translucent at the edges.
  5. Pour in the red wine and stir vigorously until it is fully absorbed and the alcohol has evaporated, about 1–2 minutes.
  6. Begin adding the hot broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Continue for 16–18 minutes until the rice is al dente and the consistency is loose and flowing (all'onda).
  7. Remove the pan from the heat. Add the cold butter cubes and grated Parmigiano Reggiano. Fold them in energetically — this is the mantecatura — until the risotto is glossy, creamy and emulsified. Rest for 1 minute.
  8. Divide among warm plates, garnish with the reserved raw radicchio and a twist of black pepper. Serve immediately.

Tips from the kitchen

💡 Use Carnaroli rice rather than Arborio — its higher starch content and firmer core give a creamier result without turning mushy.
💡 Keep the broth genuinely hot at all times; cold broth shocks the rice, interrupts the starch release and extends cooking time unevenly.
💡 For an even more intense colour and flavour, wilt half the radicchio at the start and stir the other half in during the final 2 minutes of cooking.

Frequently asked questions

Which type of radicchio works best for this risotto?

Treviso radicchio (either tardivo or precoce) is the traditional and ideal choice — its elongated leaves have a more delicate bitterness than the round Chioggia variety. Tardivo, available in winter, has the finest flavour, but precoce works beautifully year-round.

Can I use white wine instead of red?

You can, but you will lose the characteristic deep purple colour and some of the complexity that makes this risotto distinctive. If you prefer a milder flavour, use a light dry red rather than switching to white entirely.

How do I store and reheat leftover risotto?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of hot broth or water, stirring to restore the creamy consistency. Alternatively, shape cold risotto into patties and pan-fry in butter to make crispy risi e bisi-style cakes.