In our market in Montalcino last week, the Winter array of radicchios were on full display. Tucked in alongside the Winter squashes and bright piles of oranges, were piles of radicchio with long tender leaves that curl upon themselves, and others plump and round that looked like small cabbages. Radicchio, part of the chicory family, is much more common in Italy than in the US and its numerous varieties are typically named after the region in which they are grown. Here in the US, we most easily find the plump round Chioggia variety – sometimes tucked away on the top shelf of the market, hidden away except for those of us who truly seek it out. Many shy away from this delightful Winter vegetable because of its slightly bitter taste, however, for those of us who appreciate its subtle bitterness, radicchio makes for a wonderful addition to the Winter menu beyond its normal place mixed in with lettuce in a salad. Radicchio has even been credited with stimulating the appetite and acting as a tonic for your liver – what’s not to love about this delightful Winter treat?
This risotto takes up a wonderful pink hue thanks to radicchio and pomegranate © Andrea Migliarini | Dreamstime.com
Radicchio makes for a wonderful salad on its own – slivered and dressed with a bit of good quality olive oil and vinegar. Radicchio’s bitter, chewy note adds a wonderful flavor to dishes especially when paired with veggies that have a bit of sweetness such as fennel or butternut squash, or with Winter fruits such as pears or apples. The combination of bitter and sweet mellows into a wonderful explosion of flavor. Although radicchio can now be found all year, it is best when in its true season – beginning around November – when it is most flavorful.
Try it with a pear sauce on top © Logichecreative | Dreamstime.com
Here I have used radicchio to make a simple risotto that takes on a pretty pink hue with the combination of red wine. The dish makes for an elegant presentation when topped with a few slivers of radicchio and pomegranate seeds. I love to drizzle it with a note of sweetness, such as a pear sauce or pomegranate reduction (I have included both in the recipe below).
This simple risotto pairs beautifully with a crisp white wine or fruity red…a simple meal to enjoy during cold Winter evenings!
Buon appetito!
Michele
Seasonal radicchio is tastier © Fedecandoniphoto | Dreamstime.com
Risotto al Radicchio
Serves 6
Ingredients:
• About 4 cups low-sodium vegetable broth
• 1 tablespoon extra virgin olive oil
• 2 medium (or 1 large) shallots, chopped
• 1 1/2 cups Arborio rice
• 1 cup dry red wine
• A few sprigs thyme leaves
• 1 small head radicchio, halved, thinly sliced crosswise
• ½ cup grated Parmesan or Romano
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground black pepper
Radicchio makes for a wonderful salad on its own – slivered and dressed with a bit of good quality olive oil and vinegar
Directions:
Make the risotto:
In a small saucepan, bring the broth to a simmer over medium heat. Reduce the heat to low, cover and keep warm until ready to use for the risotto. In a pan large enough to hold the risotto, heat the olive oil over medium low heat. Add in the shallots and cook until translucent and soft, 5 minutes. Add in the rice and stir to coat it. Cook until slightly toasted, about 3 minutes. Add in the wine and thyme. Cook until the liquid is absorbed, stirring often.
Begin adding the broth, one ladle at a time, stirring until the broth is almost all absorbed before adding the next (if I run low on broth, I typically just add water to the it to dilute it a bit). About 2/3 of the way through the broth, toss in the sliced radicchio and stir to combine. Continue adding broth until the rice is al dente or tender but still firm to the bite. This should take about 20 minutes.
Remove the risotto from the heat. Stir in the cheese and the butter until incorporated. Taste and season with additional salt and pepper, if necessary. Top with some fresh torn radicchio and pomegranate seeds. Drizzle with pear sauce, if using, and serve immediately.
Optional drizzles for the top:
Pear sauce: peel and rough chop a few pears. Heat a few tablespoons of olive oil in a pan over medium heat. Add the pears and a few cloves of diced garlic and sauté until the garlic is soft, about 1 minute. Add in about a cup of vegetable broth and simmer until the pears are soft. Remove from heat and allow to cool. Purée the mixture. Season with salt and pepper. Keep warm and drizzle over the risotto.
Pomegranate reduction: heat a few cups of pomegranate juice in a pan over medium heat. Simmer until thickened and reduced to about ½ cup, 20 to 30 minutes depending on size of pan.
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