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Radicchio Risotto



  • Carnaroli rice: 1 cup (180 g)
  • Radicchio: 7 oz (200 g)
  • Red wine: ½ glass
  • White onion: ½
  • Grana Padano cheese: 2 tablespoons
  • Vegetable broth: about 4 1/4 cups (1 liter)
  • Butter: 1/4 cup (60 g)
  • Thyme: 1 bunch
  • Fine salt: to taste
  • Black pepper: to taste


To prepare Radicchio Risotto, start by keeping the vegetable broth warm on the side. Then wash and cut the radicchio into strips (save a handful of raw radicchio for garnish). Melt a pat of butter (20 g) in a pan and add the rest of the radicchio. Sauté with salt and pepper to season. Peel and finely chop the onion. In a separate pot, melt another 20 g of butter, add the chopped onion, and let it stew, stirring often, until it softens. Add the rice and toast it for a few minutes, stirring in the pot. Once toasted, deglaze with red wine, allow the alcohol to evaporate, then begin to moisten with the hot vegetable broth, a little at a time, just enough to cover it, adding more as needed to cook the risotto. At the end of cooking, add the wilted radicchio. Cream with another 20 g of butter, the Grana Padano cheese, and scent with fresh thyme. Plate the Radicchio Risotto and finish with the fresh radicchio set aside.

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