Radicchio risotto with walnuts
I love bitter vegetables, and I particularly like radicchio. I’ve created this radicchio risotto recipe, and I am very, very happy with it. This radicchio risotto is outstanding in the row of other risotto recipes.
The darker the colour of the wine, the darker the colour of the risotto. Amarone is the best choice, but any red wine will do.
Walnuts are the perfect match to radicchio, and they provide a lovely crunch.
If you want the risotto to be vegan, simply use plant-based butter instead of regular one.
If you don’t know how to make vegetable stock, please read the instructions here.
- Ingredients
- 1 tbsp butter
- 1 + 1 tbsp olive oil
- 1 small yellow onion
- 2 garlic cloves
- 200 g arborio rice
- 100-150 ml red wine
- +/- 750 ml vegetable stock
- 1 small radicchio head
- 50 g walnuts, broken into pieces
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup or agave syrup
- Grated parmigiano or pecorino or vegan cheese to taste
- Salt and pepper to taste
Method
Bring the vegetable stock to a boil and keep it warm.
Peel and chop the onion and garlic. Melt the butter together with the oil in a risotto pan. Fry the onion and garlic over medium heat until translucent. Add the rice and fry for another minute. Add the wine. When the wine has evaporated, add two ladles of hot stock, and let it simmer over low heat. Once the liquid has almost been absorbed by the rice, add another ladle of stock. Repeat this over and over. The risotto will be ready in 17-23 minutes, depending on how al dente or well-done you want it.
In the meantime, heat 1 tbsp olive oil in a pan. Remove the outer leaf of the radicchio if wilted. Cut the radicchio in four parts. When the oil is hot, place the radicchio parts onto the pan. Fry on medium-high heat for approximately two minutes on each side. Half-way, add the walnuts. When almost done, deglaze with the balsamic vinegar and maple syrup. When the liquid has evaporated, turn the heat off.
When the risotto is done, add grated cheese if using, stir and taste. Add more cheese/salt/pepper as needed.
Divide the risotto between the serving plates. Serve the risotto topped with radicchio and walnuts.