Risotto with Radicchio

📍 Origin: Treviso – Veneto  ·  🌱 Vegetarian · 🌾 Gluten-free  ·  ⚠️ Allergens: dairy, alcohol (wine)

We travel to the Veneto area home of radicchio, which gives this Venetian-style risotto its name: shredded red radicchio creamed in the pan with Carnaroli rice, wine, and Taleggio cheese. Enjoy the combination of the bitter Italian chicory paired with creamy Taleggio cheese and Venetian wine. A beauty on the palate and to look at!

Curious facts. Radicchio, also known as Italian chicory, is undoubtedly one of the most loved and typical ingredients of Venetian cuisine. Its crunchy head with a bitterish flavour, elegant shape and versatility in the kitchen are the fruit of an ancestral sense of man’s relationship with the fields. Thus, by selection, the ancient chicory mentioned by the Romans became the prized Radicchio Rosso di Treviso PGI. Today, competent hands harvest the bunches in November, pass them for fifteen days in running water to whiten them and produce new shoots, and finally “comb” the leaves.

Allergens & Dietary Needs

Allergens. Risotto Venetian Style contains wine, vegetable broth and cheese. If you have any dietary requirements, please notify us in advance.

If you would like to try another risotto, you might enjoy this Saffron yellow risotto.

Are you looking for another Venetian recipe to pair with your menu? Tiramisù is the one! Enjoy

Learn to Make Radicchio Risotto in Genoa

Add Radicchio Risotto to your menu: choose it as one of your three recipes and cook it step by step with chef Lucrezia in her home kitchen in Genoa, then sit down to enjoy it with a glass of Italian wine. You will receive the written recipe by email, so you can make it again at home.