Risotto alla trevigiana – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Province of treviso Servings: Serves 4
Italy Region / Locale: Province of treviso Servings: Serves 4Risotto alla Trevigiana hails from the Veneto region in Italy, famed for its unique culinary use of radicchio—a colorful, bitter leaf chicory. This dish embodies northern Italian comfort food, capturing the rich tradition of risotto-making in a harmonious balance of creaminess and subtle bitterness, elevated by the distinct flavor of the radicchio di Treviso. This specific variety of radicchio brings a vibrant hue and a slightly spicy, nutty taste, harmonizing beautifully with the creamy texture of the risotto.
Ingredients
- Arborio rice – 1 1/2 cups / 300 g
- Radicchio di Treviso – 2 heads
- Onion – 1 small, finely chopped
- Butter – 4 tablespoons / 56 g
- Olive oil – 2 tablespoons / 30 ml
- Vegetable broth – 4 cups / 960 ml
- White wine – 1/2 cup / 120 ml
- Parmesan cheese, grated – 1 cup / 90 g
- Salt – to taste
- Black pepper – to taste
- Parsley, chopped – for garnish
Instructions
- Clean and slice the radicchio into thin strips.
- Heat the vegetable broth in a saucepan and keep it warm on low heat.
- In a large pan, melt 2 tablespoons of butter and the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the sliced radicchio to the pan and cook until softened, about 5 minutes.
- Stir in the Arborio rice and toast it for a couple of minutes until the grains are coated with oil.
- Pour in the white wine, stirring continuously until the wine is mostly absorbed.
- Begin adding warm vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is creamy and al dente, remove the pan from heat. Stir in the remaining butter and Parmesan cheese. Season with salt and black pepper to taste.
- Serve immediately, garnished with chopped parsley.
Substitutions
- Radicchio di Treviso -> Regular radicchio or endive
- Vegetable broth -> Chicken broth
- Parmesan cheese -> Grana Padano or Pecorino Romano
Enhancements in the Next Evolution
- Add a squeeze of lemon juice at the end for brightness.
- Incorporate crispy pancetta for texture and additional umami flavors.
- Use a splash of cream to enhance the risotto’s richness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
