Red Treviso Radicchio
Red Treviso radicchio is one of those ingredients that stays in my kitchen throughout the winter and well into early spring. It always reminds me of Istria, where we used to plant it along the garden wall, in a spot with heavier, cooler soil – just the way it prefers. And it rewards that kind of soil generously with a firm texture, mineral richness and a mildly bitter sweetness that makes it one of the most dependable vegetables to cook with.
At the restaurant, I use it for weeks in all sorts of combinations – from salads and warm sides to the elegance of a simple risotto. Radicchio is a vegetable unafraid of high heat or bold flavors. On a grill pan, it develops a sweet, deep aroma; in risotto, it melts into a soft pink cream full of character. I love it because it is rustic and refined at the same time, just like Istria, the place I belong to.
1. Grilled Red Treviso Radicchio with Mozzarella and Parmesan
Ingredients (serves 4):
2 heads of red Treviso radicchio
olive oil
salt
fresh mozzarella, torn by hand
grated Parmesan
Preparation:
1. Slice the radicchio lengthwise into quarters, keeping the core intact so the leaves stay together.
2. Drizzle with olive oil and sprinkle with salt.
3. Place the radicchio on a well-heated grill pan and cook until it softens and the ribs develop dark, caramelized grill marks.
4. Transfer the hot pieces into a shallow ovenproof dish.
5. Tear mozzarella over the warm radicchio, add a bit of grated Parmesan and bake briefly until the cheese melts and forms a light crust.
6. Serve immediately with a drizzle of fresh olive oil.
2. Red Treviso Radicchio Risotto
Ingredients (serves 4):
1 head of Treviso radicchio
1 small onion, finely chopped
1 ¼ cups risotto rice (Carnaroli or Arborio)
olive oil
½ cup white wine
3 cups hot vegetable or chicken stock
a small knob of butter (about 1 tablespoon)
grated Parmesan
salt and pepper
Preparation:
1. Slice the radicchio into thin strips.
2. Sauté the onion in olive oil until softened.
3. Add the radicchio and cook briefly, just until it wilts.
4. Add the rice, stir to toast it lightly, then pour in the white wine.
5. Once the wine evaporates, gradually add the stock, stirring until the rice softens but remains al dente.
6. Near the end, stir in a spoonful of butter and grated Parmesan to make the risotto creamy.
7. Season with salt and pepper as needed.
