Risotto with red radicchio of Treviso

Risotto with Red Radicchio of Treviso or Risotto al Radicchio Rosso di Treviso is a northern Italian dish that celebrates the unique and bitter-sweet flavors of Radicchio Rosso di Treviso, a variety of chicory grown in the Veneto region. This type of radicchio is characterized by its elongated shape and vibrant red color with white veins. The bitterness of radicchio is balanced perfectly in this risotto, creating a dish that exemplifies the Venetian dedication to incorporating local and seasonal ingredients into their cuisine. Risotto al Radicchio Rosso di Treviso showcases the region’s commitment to creating dishes that delight the palate with a harmonious blend of textures and flavors.


  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • Approximately 40 minutes of preparation and cooking


  • Moderate

Italy Region

  • Veneto


  • Not Available


  • 300g (about 1 1/2 cups) of Arborio rice
  • 1 head of Radicchio Rosso di Treviso, finely chopped
  • 1/2 cup of dry white wine
  • 1 onion, finely chopped
  • 1.5 liters (about 6 cups) of vegetable or chicken broth, kept warm
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 3 tablespoons of unsalted butter
  • Extra virgin olive oil
  • Salt and black pepper to taste


  1. In a large skillet or wide, shallow pan, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.
  2. Add the Arborio rice to the skillet, stirring to coat the rice with the oil and lightly toast it.
  3. Pour in the dry white wine and let it simmer until mostly evaporated, stirring occasionally.
  4. Begin adding the warm broth to the rice one ladle at a time, allowing the liquid to be absorbed before adding the next ladle. Stir frequently.
  5. When the rice is halfway cooked, add the finely chopped Radicchio Rosso di Treviso to the skillet. Continue adding broth and stirring until the rice is cooked to al dente, and the radicchio is tender.
  6. Stir in the grated Parmigiano-Reggiano cheese and butter, allowing them to melt into the risotto and create a creamy texture.
  7. Season the risotto with salt and black pepper to taste.
  8. Once the risotto reaches the desired consistency, remove it from heat.
  9. Optionally, garnish with additional Parmigiano-Reggiano and a drizzle of extra virgin olive oil.
  10. Serve the Risotto al Radicchio Rosso di Treviso hot, allowing everyone to savor the unique flavors of Veneto.
  11. Enjoy this delightful risotto that captures the essence of Northern Italian cuisine, with its emphasis on local and seasonal ingredients.

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