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Risotto with red radicchio from Treviso: the traditional recipe for the first Venetian dish

Risotto with red radicchio from Treviso: the traditional recipe for the first Venetian dish


Early Treviso red radicchio

Extra virgin olive oil

He Risotto with red chicory from Treviso it’s a first course traditional Venetian cuisine, perfect to make during the autumn season. The undisputed protagonist of the recipe is, of course, the Treviso red radicchio, a variety of chicory available in recent months, dark red in color with white streaks, crunchy texture and with a characteristic pleasantly bitter aftertaste.

It is grown in 24 Venetian municipalities where it is produced in two variants: late e early, the latter used in our recipe. With very few ingredients, you will bring to the table a delicious and creamy dish with a strong and enveloping flavor. It is also a very simple preparation: first, the tougher outer leaves of the radicchio are removed, cut into thin strips and then added to the grilled rice and shaded with white wine.

Then we proceed to the slow cooking of the rice by pouring a ladleful of hot vegetable broth at a time, as it is absorbed. For the creaming, another very important step for the success of the risotto, we chose grated parmesan and cold butter to incorporate off the heat. For the variety of rice we opted for the Carnaroli: with its large and tapered grains, very consistent, it is able to easily absorb odors and to bind better to the ingredients.

For a more full-bodied and decisive creaming, you can opt for the taleggio or gorgonzola; you can also enrich the dish with speck or bacon, both sweet and smoky, crispy. The risotto with red chicory from Treviso is a refined starter that lends itself well to all occasionsfrom a family lunch to a dinner with friends, up to a romantic dinner for two.

Find out how to prepare it by following the step-by-step procedure and tips. If you liked this recipe, don’t miss the pumpkin risotto and the mushroom risotto.

How to prepare a risotto with red chicory from Treviso

Heat the vegetable broth 1.

Soak the red radicchio leaves in cold water then rinse them thoroughly under running water to remove any dirt and impurities 2.

Drain the chicory 3.

Cut the radicchio into thin strips 4.

Finely chop the red onion 5.

Pouring extra virgin olive oil into a pan with the onion 6.

Sauté the onion over low heat seven.

Add the rice 8.

Mix with a spatula to flavor it with the sauté and let it grill until the grains are translucent 9.

Mix with the white wine by raising the heat ten.

Add the Treviso red radicchio 11.

Mix with spatula 12.

Start pouring a few ladlefuls of hot vegetable broth 13.

Stir continuously and add broth as it is absorbed 14.

Cook the chicory risotto over medium-low heat 15.

A few minutes before the end of cooking, add salt and black pepper 16.

At the end of cooking, turn off the heat and add the cold butter cut into small pieces 17.

Also add the grated parmesan 18.

Cream the risotto with the Treviso red chicory until the cheese and butter are melted 19.

The Treviso red chicory risotto is creamy and enveloping, ready to be served 20.

Arrange the Treviso red chicory risotto on serving plates, garnish with a pinch of grated parmesan and serve hot 21.


Treviso red chicory risotto must be eaten just prepared. With the leftovers kept in the refrigerator for a maximum of 2 days, it is possible to make rice balls or a flan by adding diced scamorza and then baking everything in the oven.

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