The recipe for Treviso red radicchio risotto: creamy and bittersweet, made with Vialone Nano rice. With a Cabernet Franc from the Veneto to pour alongside.
Introduction
Picture the colour: a wine red fading into pink, flecked with the white ribs of late radicchio and veiled by the cream of the cheese. This is the winter of the Marca Trevigiana served in a deep plate, when the first frosts make the radicchio crisper and more bittersweet.
The secret of a great radicchio risotto is the balance of three forces: the elegant bitterness of the leaf, the sweetness of the mantecatura and the savour of the cheese. In this recipe we start with an advantage, because we use an artisan preparation of Vialone Nano rice and dried late radicchio — then lift it with fresh sautéed radicchio, a good mantecatura and chopped walnuts.
For a result that really tastes of Treviso, the ingredients make the difference. We at Vaigustando.it have chosen the right rice and the right oil for you — and the Veneto wines that give their best with this dish.
Radicchio and Risotto: a Treviso Story
Radicchio Rosso di Treviso IGP, in its late version, is the fruit of a singular process: after the first frosts the heads are lifted and set to «force» in spring water, where they sprout tender, crisp leaves with a characteristic clean bitterness. It is a winter product, tied to the plain between Treviso, Castelfranco and the foothills.
Vialone Nano — a semifino rice of the Veneto — is the variety the Venetians have always chosen for risotti «all'onda»: a small grain, a great capacity to take up flavour and to bind creamily without overcooking. The meeting of these two products is Veneto cooking in a nutshell: a few local ingredients, treated with respect.
Ingredients
For the risotto
- Red Radicchio Rice2 jars (500 g)
- Radicchio Rosso di Treviso IGP, late (fresh)1 head
- Shallot1
- Extra Virgin Olive Oil Veneto del Grappa DOP 500 ml2 tbsp
- Red wine (or dry white) to deglaze½ glass
- Hot, lightly salted wateras needed
For the mantecatura and the finish
- Cold butter30 g
- Grated cheese (Grana or Monte Veronese)40 g
- Walnut kernelsa handful
- Freshly ground black pepperas needed
Equipment Needed
- Wide, shallow pan (or large frying pan)
- Ladle
- Chopping board and sharp knife
- Grater
- Wooden spoon
Tip: The SoloTreviso preparation already contains the vegetable stock: no separate broth is needed, hot water is enough. Taste before salting — the cheese at the end brings its own savour.
How to Make Treviso Red Radicchio Risotto
Prepare the radicchio
Wash the head of late radicchio, remove the base and cut the leaves into fine strips (julienne). Keep a few tips back to decorate. Finely chop the shallot.
Toast and start the cooking
In the pan, warm the oil and soften the shallot. Add the rice and toast it for a couple of minutes, stirring, then deglaze with half a glass of wine and let it evaporate.
Cook «all'onda»
Carry on, adding a ladle of hot water at a time and waiting for it to be absorbed before the next. Halfway through cooking, add the julienne of fresh radicchio. 13–15 minutes in all: the rice must stay soft and «all'onda», never dry.
Mantecare and plate up
Turn off the heat, wait a minute, then add cold butter and cheese and beat briskly with a splash of hot water until you have a glossy cream. Let it rest covered for a minute, then plate up with the radicchio tips, the chopped walnuts, a thread of raw oil and pepper.
Chef's tip: Doing the mantecatura off the heat makes the risotto creamy and glossy instead of gluey: cold butter emulsifies better with the starch.
Wine Pairing
The Red We Recommend
Franc Cabernet Franc — The faintly bitter edge of the radicchio speaks to the herbaceous note of the Franc, while the saline freshness clears the fat of the mantecatura. A silky tannin that accompanies without covering.
Alternative from the same ground:
Pinot Nero Veneto I.G.T. — For a leaner red: the bitter note of the radicchio finds an elegant counterpoint in the fruit and undergrowth of Pinot Noir. Serve it cool, around 16 °C.
Craft Beer as an Alternative
Arrogant APL Beer Birra Artigianale Speciale — An amber, well-hopped beer: the bitterness of the hops resonates with that of the radicchio, and the carbonation balances the creaminess.
Variations
- With crisp speck: diced speck, sautéed, for a smoky note that tempers the bitterness.
- With Ripasso or Amarone: deglaze with a structured red from the Valpolicella for a more intense version.
- Vegan: replace butter and cheese with a mantecatura of extra virgin olive oil and nutritional yeast.
- With tastasàl: add the fresh sausage meat while toasting the rice, for a dish in the Verona style.
Frequently Asked Questions
Why use a prepared mix instead of radicchio alone?
The SoloTreviso preparation, based on Vialone Nano, contains dried late radicchio and vegetable stock: it guarantees flavour and broth even out of season. Adding fresh radicchio gives you colour, crunch and a restaurant dish for half the effort.
Which radicchio should I choose for the fresh part?
The best is the late Rosso di Treviso IGP, crisper and more bittersweet. Failing that, the early Rosso di Treviso or the Radicchio di Chioggia, with a slightly firmer bitterness.
Can I make the risotto in advance?
It is at its best freshly mantecato. You can, though, cook it to ¾, stop the cooking and finish it at the last minute with hot water and the mantecatura.
