• Main Courses
  • Rice

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.

Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.