Radicchio and Walnut Risotto

A gourmet risotto is what Venetian cuisine suggests: “radicchio risotto with walnuts“. We well know the tradition of radicchio in Veneto’s cuisine and that of rice, especially risottos, throughout the northern Italian area. The recipe we propose is made with natural ingredients, ideal for lovers of vegetables and earth products. A tasty and delicious first course.

Risotto with radicchio and walnuts

A risotto for gourmets is the one suggested by Venetian cuisine: "radicchio risotto with walnuts". We are well acquainted with the tradition of radicchio in Veneto cuisine and that of rice, especially risottos, throughout the northern region.

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Print Recipe Vota la ricetta

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Course: First courses

Cuisine: Venetian cuisine

Servings: 4 persone

Ingredients

• 300 gr Rice
• 200 gr Radicchio red
• 50 gr Walnut halves
• 60 gr Butter
• 1/2 nr Onion
• 2 dl White Wine
• 1 litro Broth
• 50 gr Grana Padano grated
• qb Salt
• qb Pepper

Instructions

• Bring the broth to a boil in a pot.
• Peel and finely chop the onion.
• Clean and wash the radicchio. Blanch for half a minute in salted water, drain and cut into pieces.
• Blanch the walnut halves for half a minute in water. Drain, peel, and break into pieces.
• In a saucepan, sauté half an onion with 30 grams of butter.
• Add the rice and radicchio and cook for a few minutes to flavor.
• Add the white wine and let it evaporate.
• Cook the rice, adding broth as needed.
• Halfway through cooking, add the walnut halves.
• When the rice is al dente, add the remaining butter and cheese. Season with salt and pepper to taste.
• Serve the risotto on a serving plate, garnished with radicchio leaves and walnut halves.
  

Notes

If using fresh walnuts, add them only at the end of cooking.