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Best Easy Risotto alla Trevisana Recipe

Name: Best Easy Risotto alla Trevisana Recipe
Total time: 35 min
Yield: 270 g
Ingredients: Arborio rice 1.5 cups; Treviso radicchio 1 head; Yellow onion 1 medium; Vegetable broth 5 cups; Parmigiano-Reggiano 0.5 cups; Olive oil 2 tbsp; Unsalted butter 2 tbsp; Salt 0.5 tsp; Black pepper 0.25 tsp; Dry white wine 0.5 cups

Treviso radicchio gives this risotto a gorgeous ruby color and elegant bitterness. This vegetarian mediterranean dish is fresh, antioxidant-rich, and a healthy family dinner from the Veneto.

Cook 35 min Difficulty NORMAL 345 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

Arborio rice 1.5 cups
Treviso radicchio 1 head
Yellow onion 1 medium
Vegetable broth 5 cups
Parmigiano-Reggiano 0.5 cups

Seasonings/Sauce

Olive oil 2 tbsp
Unsalted butter 2 tbsp
Salt 0.5 tsp
Black pepper 0.25 tsp
Dry white wine 0.5 cups

Nutrition summary

Carbohydrates 54 g 63%

Protein 8 g 9%

Fat 10 g 28%

Serving size 270g

Cooking steps

1

Warm the vegetable broth in a saucepan over low heat; keep it hot but not boiling for even absorption.
2

Slice the yellow onion thinly and chop the Treviso radicchio into ribbons.
3

In a large heavy pan, heat olive oil and 1 tbsp butter over medium heat. Sauté the onion for 3–4 minutes until soft and translucent.
4

Stir in the Arborio rice and cook for 2 minutes, ensuring each grain is coated in oil and slightly toasted, then add radicchio and cook for another minute.
5

Pour in the white wine and stir constantly until mostly evaporated, regulating heat so the rice does not scorch.
6

Add hot broth one ladle at a time, stirring gently and allowing the rice to absorb the liquid before adding more—this takes about 20 minutes. Do not rush; steady, moderate heat is key.
7

Once the rice is creamy and al dente, remove from heat. Stir in the remaining butter and Parmigiano-Reggiano vigorously, adjust seasoning with salt and black pepper.
8

Let the risotto rest off heat for 2 minutes, covered, to finish thickening before serving immediately.

Personalized Q&A

Q. What's the key ingredient in this Risotto alla Trevisana recipe?

The core ingredient is Treviso radicchio, which imparts the risotto's signature ruby color and a refined, pleasantly bitter note. Together with Arborio rice, it defines the dish's unique flavor, texture, and regional identity.

Q. What is the most critical cooking tip for perfect risotto texture?

The most critical tip is to add the hot broth gradually over medium heat, stirring constantly and allowing each addition to absorb fully. This technique develops risotto's signature creamy texture and prevents both scorching and uneven cooking.

Q. How can I avoid overcooked or undercooked risotto?

Monitor the rice closely—Arborio rice should be cooked until creamy yet al dente, usually about 20 minutes. Taste after each broth addition; stop once the grains are tender but still offer slight resistance. Resting the risotto for 2 minutes off heat helps prevent overcooking.

Q. How many calories or what is the macro balance per serving?

Each serving of Risotto alla Trevisana provides approximately 345 kcal, with 54g carbohydrates (63% of calories), 8g protein (9%), and 10g fat (28%). This balance makes it a moderate-energy, vegetarian Mediterranean dinner option.

Best Easy Risotto alla Trevisana Recipe

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