Dinner Tonight: Radicchio Risotto

Author: 
Blake Royer
  • 6 Tablespoons  extra virgin olive oil
  • 2 Ounces  pancetta, minced
  • 1 Pound  radicchio, coarsely chopped
  •   Kosher salt and freshly ground black pepper
  • 1 Cup  chopped onion
  • 1 1/2 Cup  Carnaroli or Arborio rice
  • 2/3 Cups  white wine
  • 5 Cups  hot chicken broth
  • 2 Tablespoons  unsalted butter
  • 1/4 Cup  freshly grated Parmesan cheese
  •   Aged balsamic vinegar for drizzling
Greens like escarole, endive, and the belovedly bitter radicchio are staples in winter, providing a sturdy counterpoint to warm, rich flavors as bold elements in a salad, such as frisee against crispy bacon or radicchio against crusty Jerusalem artichokes. But there is also lots of potential for forgoing their rawness in favor of heat: The bitterness is toned down while the sweetness increases, creating a compelling balance of flavors. This recipe, adapted from the San Francisco Chronicle, cooks down chopped radicchio with pancetta, so it almost braises into a sweet, sticky, porky mess. Stirred into an otherwise basic risotto, it dominates with its bold flavor (still, if you're not a fan of radicchio, this is probably not the recipes for you). During cooking its appealing purple color gets muted, but the flavor is quite unique. I drizzled mine with a little good thick aged balsamic (the thin harsh stuff is better left out) to accent the radicchio's coaxed sweetness.

Directions RichSnippets

Click Here For Directions

Nutrition

Calories per serving:

418 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

21%

Servings:

14
  • Fat 22g 33%
  • Carbs 43g 14%
  • Saturated 6g 30%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 12g
  • Polyunsaturated 2g
  • Protein 11g 21%
  • Cholesterol 22mg 7%
  • Sodium 371mg 15%
  • Calcium 73mg 7%
  • Magnesium 30mg 8%
  • Potassium 461mg 13%
  • Iron 3mg 15%
  • Zinc 1mg 9%
  • Phosphorus 158mg 23%
  • Vitamin A 39µg 4%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 143µg 36%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 17%
  • Vitamin K 173µg 216%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

The Daily Meal Editors and Community Say...