Best 4 Radicchio Or Red Endive Risotto Recipes

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Prepare to indulge in a culinary symphony with radicchio or red endive risotto. This vibrant dish tantalizes the senses with its striking colors and bold flavors. As you embark on this culinary adventure, discover the art of transforming humble ingredients into a masterpiece. With each step, uncover the secrets to achieving a perfectly balanced risotto, where the bitterness of radicchio harmonizes with the creaminess of Arborio rice. Whether you're a seasoned chef or a novice in the kitchen, this guide will equip you with the knowledge and inspiration to create an unforgettable radicchio or red endive risotto that will leave your taste buds in awe.

Here are our top 4 tried and tested recipes!

RADICCHIO OR RED ENDIVE RISOTTO



Radicchio or Red Endive Risotto image

I've enjoyed this risotto in the Veneto region of Italy, where it's usually made with a long-leafed radicchio called treviso. Red Belgian endives have a similar bitter flavor. If you use red wine for this your risotto will have a reddish cast.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, one pot, appetizer, main course

Time 40m

Yield Serves four to six

Number Of Ingredients 10

2 quarts well seasoned chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion
1 1/2 cups arborio or carnaroli rice
1 to 2 garlic cloves (to taste), green shoots removed, minced
Freshly ground pepper to taste
1/2 cup red wine or dry white wine, such as pinot grigio or sauvignon blanc
2 medium heads radicchio or 4 or 5 purple Belgian endives, quartered, cored and cut crosswise in thin slivers
1/2 cup freshly grated Parmesan cheese (2 ounces)
2 tablespoons minced flat-leaf parsley

Steps:

  • Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.
  • Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
  • Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the radicchio or endive, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 590 milligrams, Sugar 6 grams

RADICCHIO RISOTTO



Radicchio Risotto image

Categories     Cheese     Rice     Vegetable     Appetizer     Valentine's Day     Red Wine     Winter     Bon Appétit

Yield 4 Appetizer Servings

Number Of Ingredients 8

3 1/2 cups (about) canned vegetable broth
1 tablespoon olive oil
1/3 cup chopped shallots
1 large head radicchio, halved, thinly sliced
1 cup arborio rice or medium-grain white rice
1/2 cup dry red wine
1/3 cup freshly grated Parmesan cheese
2 tablespoons (1/4 stick) butter

Steps:

  • Bring 3 1/2 cups broth to simmer in medium saucepan. Reduce heat to low; keep broth warm. Heat oil in large saucepan over medium-high. Add shallots; sauté until golden, about 3 minutes. Add radicchio; sauté until wilted, about 2 minutes. Add rice; stir 1 minute. Add wine; stir until liquid is absorbed, about 4 minutes. Mix in 1 cup broth. Reduce heat to medium; cook until liquid is absorbed, stirring often. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes. Remove from heat.
  • Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Spoon into bowls and serve.

RISOTTO WITH RADICCHIO



Risotto With Radicchio image

Provided by Marian Burros

Categories     dinner, quick, main course

Time 25m

Yield 2 large servings

Number Of Ingredients 8

1 tablespoon olive oil
4 to 5 cups chicken broth
1/2 cup chopped onion
3/4 pound radicchio
1 cup arborio rice
1/2 cup dry white wine
2 ounces ( 1/2 cup) freshly grated Parmigiano Reggiano
Freshly ground black pepper to taste

Steps:

  • Heat the oil in a heavy-bottomed pot.
  • Put the broth on to heat in a separate pot.
  • Saute the onion in the oil until it takes on a little color.
  • Meanwhile wash the radicchio and cut off core.
  • Add the rice to the onion and stir until it is well coated.
  • Add the wine to rice and onion and stir; let the wine cook away, about 2 minutes, stirring.
  • Shred the radicchio with a knife.
  • Add about a cup of simmering chicken broth to rice and cook over high heat, stirring very often until broth has evaporated. Repeat the procedure, this time adding the shredded radicchio. Continue adding broth and stirring, cooking until broth evaporates. You may not need all the broth to cook the rice.
  • Meanwhile finely grate the cheese.
  • When rice is tender and there is still enough broth left in the rice to make it slightly runny, add the cheese, stirring well, season with pepper and serve.

Nutrition Facts : @context http, Calories 832, UnsaturatedFat 13 grams, Carbohydrate 114 grams, Fat 22 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 8 grams, Sodium 1206 milligrams, Sugar 12 grams

RISOTTO WITH RADICCHIO



Risotto with Radicchio image

Categories     Leafy Green     Rice     Appetizer     Side     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

5 cups (about) chicken stock or canned low-salt chicken broth
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
1 1/2 cups arborio rice (about 10 ounces)
1/2 cups dry white wine
2 cups finely chopped radicchio
1/3 cup freshly grated Parmesan cheese
1/4 cup half and half
3 tablespoons chopped Italian parsley
1 teaspoon chopped fresh thyme
Additional freshly grated Parmesan cheese

Steps:

  • Bring 5 cups stock to simmer in heavy medium saucepan over medium high heat. Reduce heat to low; keep stock hot.
  • Heat oil in heavy saucepan over medium heat. Add onion; sauté until soft but not brown, about 5 minutes. Add rice; stir 2 minutes. Add wine; reduce heat to medium low. Simmer until wine is absorbed, stirring constantly, about 1 minute. Add 1 cup of hot stock; simmer until stock is absorbed, stirring often, about 3 minutes. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 20 minutes.
  • Mix 1 1/2 cups radicchio into risotto; simmer 3 minutes, stirring often. Remove risotto from heat. Mix in 1/3 cup Parmesan cheese, half and half, parsley and thyme. Season to taste with salt and pepper.
  • Transfer risotto to shallow serving bowl. Sprinkle with 1/2 cup radicchio. Serve, passing additional Parmesan.

Tips:

  • Choose the right radicchio. Use a firm head of radicchio with deep red leaves. Avoid heads that are wilted or have brown spots.
  • Wash the radicchio thoroughly. Rinse the radicchio under cold water to remove any dirt or debris.
  • Slice the radicchio thinly. Use a sharp knife to thinly slice the radicchio leaves. This will help them cook evenly.
  • Toast the rice before adding the liquid. This step will help to develop the rice's flavor and prevent it from becoming mushy.
  • Use a good quality broth. The broth is an important part of the risotto, so use a broth that you enjoy the taste of.
  • Cook the risotto slowly and stir frequently. This will help to ensure that the rice cooks evenly and that the risotto has a creamy consistency.
  • Add the radicchio and Parmesan cheese at the end of cooking. This will help to preserve the radicchio's color and flavor.
  • Serve the risotto immediately. Risotto is best enjoyed fresh out of the pan.

Conclusion:

Radicchio risotto is a delicious and easy-to-make dish that is perfect for any occasion. The radicchio adds a beautiful color and a slightly bitter flavor to the risotto, which is balanced out by the creamy texture of the rice and the nutty flavor of the Parmesan cheese. This dish is sure to be a hit with your family and friends.

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