She Strengthens

Savor the Flavors of Italy with this Vibrant Radicchio Risotto

Discover a delightful twist on traditional risotto, infused with the bold flavors of fruity red wine and slightly bitter radicchio. This easy-to-make dish is perfect for a satisfying and healthy meal.

Gather Your Ingredients

• 1/4 cup plus 2 tablespoons olive oil
• 12 ounces radicchio, quartered, cored, and thinly sliced
• 2 medium garlic cloves, minced
• Kosher salt
• 1/4 cup water
• 2 teaspoons freshly squeezed lemon juice
• Freshly ground black pepper
• 2 quarts low-sodium chicken or vegetable broth
• 1 medium yellow onion, finely chopped
• 2 cups Arborio or Carnaroli rice
• 1 cup dry red wine
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup coarsely chopped fresh Italian parsley leaves

Unleash the Flavors

Heat the olive oil in a large pot over medium-high heat until shimmering. Add the radicchio, garlic, and a pinch of salt, cooking until the radicchio is wilted. Add the water and cook until it evaporates, then stir in the lemon juice and season with salt and pepper to taste.

Prepare the Broth

Place the broth in a medium saucepan over low heat, keeping it at a gentle simmer. If using dried mushrooms, rehydrate them in water, then strain the broth and set it aside.

Cook the Risotto

In the same pot, heat the remaining oil over medium heat. Add the onion and cook until translucent, then add the rice and cook until the kernels start to crackle. Stir in the red wine and let it simmer until absorbed. Gradually add the broth, stirring constantly, until the rice is al dente.

Combine the Flavors

When the rice is cooked, remove from heat and stir in the reserved radicchio, Parmesan cheese, and parsley. Season with salt, pepper, and lemon juice to taste. Loosen the risotto with a little more broth or hot water, then serve immediately, drizzling each serving with olive oil.