5-ingredient radicchio risotto
"I love how simple this recipe—and risotto in general—is. There are almost no vegetables that can't be used for a basic recipe. For this variant with radicchio, I sometimes fry an additional clove of diced garlic or some fennel or celery, also finely chopped, along with the onions. I always use whatever wine I have open, which might also be a white wine or rosé. If radicchio is too bitter for you, drizzle some extra lemon or try a little bit of honey at the end—but much of its stronger notes are calmed during cooking."
Difficulty
Easy 👌Ingredients
Utensils
knife, cutting board, frying pan (large), cooking spoon
How-To Videos
How to grate cheese
How to cut an onion
Basic risotto
Nutrition per serving
Step 1/3
- 200 g radicchio
- 1 onion
- butter (for frying)
- olive oil (for frying)
- knife
- cutting board
- frying pan (large)
- cooking spoon
Halve the radicchio, remove the core, and slice into fine strips. Finely dice the onion. Heat butter and some olive oil in a large pan over medium-high heat. Sauté onions for approx. 5 min., then add the radicchio strips, salt and sauté for another 5 min.
Step 2/3
- 200 g risotto rice
- 100 ml red wine
- 600 ml broth
Now add the rice and sauté, stirring constantly, until translucent, approx. 5 min. Deglaze with red wine and reduce almost completely. Now gradually add the broth, one ladleful at a time. Only add more once the broth has been absorbed and stir constantly.
Step 3/3
- salt
- pepper
- grated Parmesan cheese (for serving)
- butter (for serving)
- lemon (for serving)
Once the rice is cooked and the broth has been used up, remove the pot from the heat. Now, to serve, stir in approx. 2 tbsp grated Parmesan and 1 tbsp butter, season with salt and pepper. Cover and leave to rest for 3 – 5 min. If you like, you can grate over a little lemon zest and olive oil, plus more Parmesan and pepper. Enjoy!
