The red radicchio (IGP – protected geographic designation of origin) is among the typical products from Verona and its surroundings and is used for a variety of Veronese recipes.
It can also be eaten raw, in salads, as a grilled side-dish or as an ingredient in a main dish.
The most famous and popular recipe, however, is this risotto, with “Vialone Nano” rice from Isola della Scala.
- 400 g* “Vialone nano” rice
- 300 g radicchio
- 1 onion
- 50 g butter
- 50 ml olive oil
- 1 l stock
- Parmesan cheese to taste
First chop the radicchio leaves and stalks. Then braise the oil, the butter, the onion and later the radicchio, adding 3 cups of salted stock.
When the stock covers the radicchio, add the rice and keep it moist by adding stock from time to time. Finally, add a slice of butter and stir thoroughly, then serve with grated Parmesan cheese on top.
Serving suggestion: arrange radicchio leaves on a platter, then place the risotto on top.
* 1g = 0.035 ounces