As I develop recipes for cooking classes, both here and those I hold in Italy on our culinary bike tours, I include dishes that incorporate the wonderful products of the Veneto region, reflect the traditional cuisine of the area, and are ones that our guests would be able to prepare in their own kitchens when they return home. I’ve done many classes introducing risottos, and students always enjoy them, and there are so many options to make this dish different every time.
Radicchio is one of the foremost products of the Veneto – there are 4 different varieties that are officially recognized with the IGP (Indicazione Geografica Protetta) or DOP (Denominazione Origine Protetta) designations. Both designations protect these products from lower quality competitors using the same names by dictating the region, production methods, varieties and other details of the production process. You will find the familiar Chioggia radicchio, which is the type most common here in the US, ball-shaped, and resembling a small purple cabbage. The beautiful walled city of Treviso is radicchio ‘central’ of the Veneto region, with two Radicchio Rosso di Treviso, the Precoce variety and the Tardivo, both more elongated that the Chioggia. I love this slightly bitter vegetable, and can find locally grown Chioggia radicchio in New England, so a radicchio risotto is a perfect dish to include in my classes.
Often risottos are made with a bit of wine being the first addition of liquid; prosecco is what I’ve chosen to include, the renowned sparkling wine from the Treviso area. Finishing the risotto with a cheese is traditional, my choice in this recipe is a Ubriaco Prosecco, another product from the Veneto. This cooked cow’s milk cheese is washed with the pomace, or grape must, leftover from the wine production process; a very tasting and tangy cheese that will stand up well to the radicchio. My local cheese shop carries the Ubriaco Prosecco on a regular basis, but a grana padano, or other tangy aged hard cheese would make a good substitute. 
Most chefs are familiar with the use of two strains of rice for risotto, Arborio and Carnaroli. Carnaroli rice is grown in the Grumolo area of the Veneto today, just east of Vicenza . But the area is perhaps best known for its unique regional strain, Vialone Nano. Developed in 1937 by crossing the Vialone strain with the Nano, it is considered by many to be the premier risotto rice produced in Italy. It is the only European rice with its own IGP quality designation.
One other Veneto product I’ve included here is marroni, or chestnuts. In September, these are found at every market, freshly roasted and ready for snacking. In the forests of northern and western Veneto as well as north in Trentino and east in Friuli, chestnuts have been a traditional food since ancient times, used as is, or as chestnut flour. It is even used as pig fodder, and required feed for some of the IGP and DOP prosciuttos. In the US, I will substitute walnuts when I can’t find good chestnuts.
Risotto con Radicchio Trevigiano e Ubriaco – Risotto with Radicchio, Classic Foods from Treviso
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Description
This risotto combines the slightly bitter flavor of radicchio with the tangy taste of Ubriaco cheese and the sweetness of roasted chestnuts, showcasing the classic ingredients from the Treviso province in Italy.
Ingredients
- About 6 1/2 cups (1.5 l) vegetable stock
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 tablespoon (25g) butter
- 1 onion, chopped into 1/4 inch dice
- 1 stalk celery, chopped into 1/4 inch dice
- 1 clove garlic, minced
- 1 1/2 cups (300g) Vialone Nano rice
- 1/2 cup (120 ml) Prosecco
- 1 head radicchio, thinly sliced
- 1/2 cup (75g) roasted chestnuts, chopped
- 1/2 cup (50g) grated Ubriaco cheese, or substitute with Grana Padano
- Salt and freshly ground black pepper, to taste
Instructions
- Bring the vegetable stock to a simmer in a large pot and keep warm over low heat.
- In a large sauté pan, heat the olive oil and butter over medium heat. Add the onion, celery, and garlic, and cook for 5-7 minutes until the onion is soft and translucent.
- Add the Vialone Nano rice to the pan and stir to coat the grains with the oil and butter. Cook for about 2 minutes until the rice is lightly toasted.
- Pour in the Prosecco and stir until it is mostly absorbed by the rice.
- Add the radicchio and a ladleful of the warm vegetable stock to the rice. Stir continuously until the stock is absorbed.
- Continue adding the stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until the rice is creamy and cooked to al dente, about 18-20 minutes.
- Stir in the roasted chestnuts and Ubriaco cheese. Season with salt and freshly ground black pepper to taste.
- Remove from heat and let the risotto sit for a minute before serving. Serve hot, garnished with additional cheese if desired.
Notes
If Ubriaco cheese is not available, Grana Padano or another tangy aged cheese can be used as a substitute. For a nutty alternative, walnuts can be used instead of chestnuts. The risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of stock to restore its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 18
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 25
