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.

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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 302g 464%
  • Carbs 597g 199%
  • Saturated 85g 425%
  • Fiber 28g 111%
  • Trans 2g
  • Sugars 57g
  • Monounsaturated 169g
  • Polyunsaturated 33g
  • Protein 147g 295%
  • Cholesterol 307mg 102%
  • Sodium 5,194mg 216%
  • Calcium 1,023mg 102%
  • Magnesium 425mg 106%
  • Potassium 6,454mg 184%
  • Iron 37mg 204%
  • Zinc 19mg 125%
  • Phosphorus 2,212mg 316%
  • Vitamin A 551µg 61%
  • Vitamin C 94mg 157%
  • Thiamin (B1) 5mg 306%
  • Riboflavin (B2) 3mg 174%
  • Niacin (B3) 68mg 342%
  • Vitamin B6 4mg 183%
  • Folic Acid (B9) 2,005µg 501%
  • Vitamin B12 1µg 22%
  • Vitamin D 2µg 0%
  • Vitamin E 46mg 232%
  • Vitamin K 2,425µg 3,031%
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