Method

Step 1: Prepare the Broth

In a saucepan, heat the broth over medium heat. Keep it warm but not boiling, as you’ll be adding it gradually to the rice.

Step 2: Sauté the Aromatics

In a large, heavy-bottomed saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.

Add the chopped onion and cook until translucent, about 5 minutes. Stir frequently to avoid browning.

Step 3: Cook the Radicchio

Add the chopped radicchio to the pan with the onions. Sauté for another 3-4 minutes until the radicchio begins to wilt and soften.

Step 4: Toast the Rice

Add the Arborio rice to the pan and stir well to coat the grains with oil. Toast the rice for about 2 minutes until it becomes slightly translucent.

Step 5: Add the Wine (Optional)

Pour in the dry white wine, if using. Stir until the wine is mostly absorbed by the rice. This step adds depth of flavor, but you can skip it for a non-alcoholic version.

Step 6: Incorporate the Broth

Begin adding the warm broth, one ladle at a time. Stir gently and frequently, allowing the rice to absorb most of the liquid before adding more. This process helps achieve the creamy texture of risotto.

Continue adding broth and stirring for about 18-20 minutes until the rice is al dente (cooked but still firm to the bite).

Step 7: Finish with Cheese and Butter

Once the rice is cooked to your liking, remove the saucepan from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

Step 8: Let it Stand

Allow the risotto to stand for about 5 minutes. This resting time allows the flavors to meld together beautifully.

Step 9: Serve

Serve hot, garnished with fresh parsley or chives if desired. Enjoy your creamy Risotto con Radicchio!

Variations

Vegetarian: Use vegetable broth instead of chicken broth.

Vegan: Replace the butter with olive oil and omit the cheese or use a plant-based alternative.

Add Proteins: Incorporate grilled chicken, shrimp, or even crispy pancetta for added flavor.