Risotto alla Trevigiana (Radicchio Risotto)

The province of Treviso is famous for radicchio tardivo, a type of radicchio that grows in a tight elongated bunch with thick white ribs that have only a small amount of red leaf. Risotto alla Trevigiana, also called risotto alla Trevisana, is a classic risotto from Treviso. Radicchio tardivo can be hard to find outside Italy. It’s sometimes available in winter from specialty greengrocers and farmers markets – use it if you can, otherwise use a regular radicchio (Chioggia variety) and include as much of the white ribs as possible; you’ll need a half to a quarter of a head for this recipe). I like the extra colour and sweetness red onion adds to this radicchio risotto, though brown onion is traditional and you can use either. Treviso being the home of Prosecco, that’s the wine often used in a risotto alla Trevigiana, and the rest of the bottle makes a delicious accompaniment to the risotto. I also enjoy a pinot grigio with my risotto alla Trevisana, especially the one from New Era on the Limestone Coast of South Australia – the white floral notes and crisp granny smith apple and grapefruit lift the risotto and cut through its creaminess. I prefer vialone nano rice for Venetian risottos, but you can use carnaroli if necessary.

Serves 4 as a starter

Ingredients

60g cold butter, diced (2oz)
Extra virgin olive oil, for drizzling
1 red onion, finely chopped
Salt flakes and freshly ground white pepper, to taste
1.2 litres Chicken Stock or Vegetable Stock, more or less (about 2½ pints)
300g vialone nano rice (10½oz)
80ml Prosecco or dry white wine (⅓ cup)
200g radicchio, finely sliced (7oz)
40g freshly grated Grana Padano (1½oz)

Method

Place half the butter in a large high-sided frying pan with a drizzle of oil over low-medium heat until melted.
Add onion and a good pinch of salt, cover and cook for 10–15 minutes, stirring occasionally, until onion is tender, not coloured.
Meanwhile, bring stock to the boil. Cover and set aside.
Add rice to the onion and increase heat to medium–high, stir for 2–3 minutes, until rice is hot to the touch but not coloured; it should start to smell toasty.
Add Prosecco and shake the pan gently to mix it through the rice.
As soon as it evaporates add enough stock to cover the rice well. Shake the pan to combine the ingredients and scrape down the sides if necessary.
Reduce the heat and leave the rice to cook, without stirring, for 10 minutes, shaking the pan occasionally and adding more stock as necessary to keep the rice just covered. Adjust the heat, if necessary, so the liquid is gently bubbling.
After 10 minutes, stir in radicchio and another ladle of stock.
Increase heat slightly so it’s just bubbling and stir continuously, adding more stock as each ladleful is absorbed for about 7 minutes, until rice is almost al dente.
Add another ladle of stock, remove from heat, beat in cheese and remaining butter.
Taste and add salt and pepper.
Cover and set aside for 2 minutes.
Serve risotto alla Trevigiana into shallow bowls or lipped plates, it should lie flat on the plate.

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How To Make Risotto

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Radicchio Risotto FAQ

Is the radicchio risotto from Treviso called risotto alla Trevigiana or risotto alla Trevisana?

Treviso’s radicchio risotto can go by either name. Trevigiana refers to the province of Treviso, historically the Marca Trevigiana, the medieval march (fortified borderland) around Treviso. Trevisana (or Trevisano in the masculine) refers to something specifically from city of Treviso.

What is radicchio Trevigiano?

Radicchio Trevigiano – also called radicchio rosso di Treviso – is the radicchio variety native to the Treviso area. Used on its own, the term ‘Trevisana’ typically means the tardivo radicchio from Treviso: a variety with tight elongated heads, thick white ribs and only a small amount of red leaf. It has a more delicate bitterness than the standard round Chioggia radicchio and is the traditional choice for risotto alla Trevigiana.

What is risotto con radicchio?

Risotto con radicchio is the everyday Italian name for any risotto made with radicchio. Risotto alla Trevigiana is the most celebrated version – the traditional Treviso risotto that showcases the region’s prized radicchio tardivo. While risotto con radicchio can be made with any variety of radicchio, the Trevisian version is considered the benchmark.

What makes a Treviso risotto different from other radicchio risottos (risotti)?

A traditional Treviso risotto – risotto alla Trevigiana – uses radicchio tardivo di Treviso, which has a more delicate bitterness and satisfying crunch from its thick white ribs. Vialone nano rice and Prosecco, both regional products, are also traditional — giving this risotto a distinctly Venetian character that sets it apart from other risotti con radicchio.