Cook what you grow
Venetian Radicchio Risotto
Venice's winter risotto, where shredded radicchio cooks down into the grains and stains them wine red, with butter, parmesan and a little balsamic answering the bitterness.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 2 heads radicchio heads (Treviso or Chioggia), quartered, cored, and finely shredded
- 1 small yellow onion, finely diced
From the pantry
- 4 tbsp butter · divided; half goes in at the end
- 1 tbsp olive oil
- 1½ cups arborio or carnaroli rice
- ½ cup dry white wine
- 6 cups vegetable stock, kept warm in a saucepan
- ¾ cup parmesan, finely grated
- 2 tsp balsamic vinegar · added drop by drop at the finish
- salt · to taste
- black pepper