Veneto risotto with Radicchio of Verona IGP


  • 400 g of Nano Vialone Veronese IGP rice
  •     240 g of Asiago DOP cheese
  •     4 heads of red radicchio from Verona IGP
  •     30 g of butter
  •     40 g of grated Grana Padano
  •     800 g of vegetable broth
  •     2 tablespoons of extra virgin olive oil
  •     1 clove of garlic
  •     1⁄2 Tropea red onion
  •     half a leek
  •     1 small glass of Sauvignon DOC white wine
  • salt and pepper to taste




Preparation time

40 mins


Preparation: Put the oil and half the butter in a non-stick pan and brown the whole garlic, finely chopped onion and leek for 10 minutes. In the meantime, clean the radicchio, cut them into small pieces and then add them to the pan, mixing well. Season with salt and pepper and then leave to simmer. Chop the cheese, leaving a small whole part that will eventually be served in flakes. After 20 minutes add half a glass of white wine and cook the sauce (the radicchio should be cooked but not melted). Just before turning off the sauce, add a handful of chopped cheese. Bring the vegetable broth to the boil, add the rice and let it cook for at least 16 minutes. Add all the shredded cheese and mix. Wait a couple of minutes and then add the radicchio sauce, stir in the remaining butter and the Grana cheese. Leave to rest for 2 minutes, then serve garnished with the Asiago flakes.

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