January 5, 2017 20

Classic Radicchio Risotto with Red Wine + scenes from ferarra!

Naturally vegan, and gluten-free radicchio risotto. 
Radicchio Risotto with Red Wine | Radicchio slow-simmered with arborio rice + red wine for a classic northern Italian dish, radicchio risotto. Naturally vegan risotto + gluten-free risotto.
2017.

Travel less.

Garden more.

Scribbles from my notebook.

Last year I spent as much time traveling as I stayed put. It was exhilarating, and exciting. And also taxing, and exhausting. I am acutely aware I am one of the fortunate ones. To be both healthy enough, and have the flexibility to leave everything behind at the drop of a hat. Or stay a little bit longer just because. I traveled the world. I am grateful. I am tired.

Now I rest. I am going on year three here in the Midwest. I envision more time at home. In my backyard. Loving my plants. More nesting. More staying put. I’m working towards new goals and aspirations in St. Louis. More on this soon.

Radicchio Risotto with Red Wine | Radicchio slow-simmered with arborio rice + red wine for a classic northern Italian dish, radicchio risotto. Naturally vegan risotto + gluten-free risotto.Radicchio Risotto with Red Wine | Radicchio slow-simmered with arborio rice + red wine for a classic northern Italian dish, radicchio risotto. Naturally vegan risotto + gluten-free risotto.

Now let’s talk about this radicchio risotto and my most recent trip to Emilia-Romagna. If you read my blog regularly you know my mother-in-law lives in Bologna. And we travel there as often as we can to see her. We spend our days walking around the ancient city. Taking in its ancient romance. And drinking cappuccinos and red wine, and eating meals with our family. And taking short day-trips to nearby towns.

Last trip we checked out Modena. This time we chose to head to Ferrara. A quaint little city about thirty minutes outside of Bologna. If you’re in the Emilia-Romagna region it’s a great place to check-out.

Back in Bologna at family dinner one night my zia made radicchio risotto. I was nervous. I love risotto. I dislike radicchio. This time of year the markets in Italy are flooded with dozens of varieties of radicchio. Every shade from purple to red to pink. And every shape from round to oblong to curly shoots. In this dish, the radicchio softens. The red wine rounds out the sharpness. The cheese {or cashew cream} mellows the bitter. This very classic northern Italian dish is best eaten in wintertime. With wine. And with someone you love. A simple, honest, no frills meal. It might make you a radicchio lover. Or appreciator at the very least.

Ferrara, Italy | Ferrara positioned in Emilia-Romagna. A quaint, ancient city in Northern Italy.Ferrara, Italy | Ferrara positioned in Emilia-Romagna. A quaint, ancient city in Northern Italy.Ferrara, Italy | Ferrara positioned in Emilia-Romagna. A quaint, ancient city in Northern Italy.Ferrara, Italy | Ferrara positioned in Emilia-Romagna. A quaint, ancient city in Northern Italy.Radicchio Risotto with Red Wine | Radicchio slow-simmered with arborio rice + red wine for a classic northern Italian dish, radicchio risotto. Naturally vegan risotto + gluten-free risotto.Ferrara, Italy | Ferrara positioned in Emilia-Romagna. A quaint, ancient city in Northern Italy.Ferrara, Italy | Ferrara positioned in Emilia-Romagna. A quaint, ancient city in Northern Italy.

Radicchio Risotto with Red Wine + Grana Padano
 
prep time
make time
total time
 
This dish contains cheese for a vegan option, follow the recipe below with cashew cream. The amount of salt listed is adequate if you are using water. If you are using vegetable broth, you may want to reduce this amount. This dish is best served immediately after making. To reheat leftovers, add in a little water and warm on the stovetop.
By:
Makes: 6 servings
Ingredients
  • 5 cups water or low-sodium vegetable broth {see notes}
  • 1 yellow onion, minced
  • 1½ cups arborio rice
  • 1 cup dry red wine
  • 1 teaspoon fresh thyme leaves
  • 1½ teaspoons sea salt
  • ½ teaspoon black pepper
  • ½ head radicchio, shredded {approximately 1½ cups}
  • ½ cup grated grana padano cheese {or parmesan or romano}
Instructions
  1. Warm the water or broth in a small pot. Cover with a lid and keep to the side over a low flame until you are ready to ladle it in.
  2. In a large saute pan heat the oil over low heat. Add in the onions and cook for 5 minutes. Next add in the rice and cook for 3 minutes more, while stirring occasionally. Turn the heat up to medium-high and add in the red wine, thyme, salt and pepper. Cook while stirring occasionally until all of the red wine has been absorbed.
  3. Reduce the heat to medium-low and begin adding in the liquid one ladle at a time, letting the rice absorb most of the liquid before adding the next ladle. About two ladles in add in the radicchio. Repeat this process until the rice is ready, it shouldn't be too hard or soft but still have a nice bite. This part of the process will take about 15 - 20 minutes.
  4. When the rice is ready turn off the heat and add in the cheese. Stir to combine, season with a little more salt and pepper if necessary. Serve immediately.
Radicchio Risotto with Red Wine + Cashew Cream
 
prep time
make time
total time
 
You do not need to soak the cashews. If you'd like to, soak for 2 - 4 hours prior. The amount of salt listed is adequate if you are using water. If you are using vegetable broth, you may want to reduce this amount. It is best served immediately after making. To reheat leftovers, add in a little almond milk and warm on the stovetop.
By:
Makes: 6 servings
Ingredients
  • 5 cups water or low-sodium vegetable broth {see notes}
  • 1 yellow onion, minced
  • 1½ cups arborio rice
  • 1 cup dry red wine
  • 1 teaspoon fresh thyme leaves
  • 1½ teaspoons sea salt, plus ½ teaspoon
  • ½ teaspoon black pepper
  • ½ head radicchio, shredded {approximately 1½ cups}
  • ½ cup raw cashews
  • ½ cup unsweetened almond milk
  • ¼ teaspoon garlic powder
Instructions
  1. Warm the water or broth in a small pot. Cover with a lid and keep to the side over a low flame until you are ready to ladle it in.
  2. In a large saute pan heat the oil over low heat. Add in the onions and cook for 5 minutes. Next add in the rice and cook for 3 minutes more, while stirring occasionally. Turn the heat up to medium-high and add in the red wine, thyme, salt and pepper. Cook while stirring occasionally until all of the red wine has been absorbed.
  3. Reduce the heat to medium-low and begin adding in the liquid one ladle at a time, letting the rice absorb most of the liquid before adding the next ladle. About two ladles in add in the radicchio. Repeat this process until the rice is ready, it shouldn't be too hard or soft but still have a nice bite. This part of the process will take about 15 - 20 minutes.
  4. In a blender combine the cashews, milk, remaining ½ teaspoon salt and garlic powder. Blend until totally smooth. Add the cashew cream to the risotto and stir to combine, season with a little more salt and pepper if necessary. Heat further if desired and serve immediately.

 

20 Responses to "Classic Radicchio Risotto with Red Wine + scenes from ferarra!"

  1. Reply

    Giulia

    January 5, 2017 at 9:06 PM

    This looks wonderful, but when do you add the radicchio? And forgive me if I blindly read past it.

    • Reply

      Sherrie

      January 5, 2017 at 10:12 PM

      Whoops! {face plant} I forgot that part. It’s fixed now – thank you for letting me know Giulia!

  2. Reply

    DessertForTwo

    January 5, 2017 at 9:18 PM

    I’m a radicchio lover, so I have to try this! It took me a few tries, but Camille is finally into rice. She used to scrape it off her tongue, like ‘what is this flavorless sticky stuff?’ But thanks to a batch of (healthy) rice pudding, she’s hooked. I bet she’d love this. Will report back!

    • Reply

      Sherrie

      January 5, 2017 at 10:12 PM

      The real question is – will she eat radicchio? I’ll be waiting for the report! xx

  3. Reply

    Kelly Nickell

    January 6, 2017 at 10:05 AM

    What a great way to use radicchio. I also am not a huge fan, so I cant wait to try this recipe.

    • Reply

      Sherrie

      January 6, 2017 at 3:32 PM

      It really surprised me how much I loved it. I hope you feel the same way!

  4. Reply

    Julia @ HappyFoods Tube

    January 6, 2017 at 1:52 PM

    Love your photos! I visited Bologna a few years back and loved it – loved the food. Wished I had time to visit other places around there! I like risotto and this one looks so good!

    • Reply

      Sherrie

      January 6, 2017 at 3:33 PM

      Bologna has a special place in my heart. I wish more folks could experience its beauty. I’m glad you had a chance to!

  5. Reply

    Laura

    January 7, 2017 at 8:18 PM

    This looks delicious! Can you make this with white wine instead of the red?

    • Reply

      Sherrie

      January 7, 2017 at 8:25 PM

      Hi Laura – you could. The red wine adds a depth that I’m not sure the white wine would, but I think it’s definitely worth a try. If you experiment with this please let me know how it turns out.

      • Reply

        Laura

        January 8, 2017 at 2:03 PM

        Thanks Sherrie! I went with the red wine and it was delicious. Thanks for sharing.

        • Reply

          Sherrie

          January 9, 2017 at 2:59 PM

          Happy to hear it, Laura! :)

  6. Reply

    amanda paa

    January 9, 2017 at 1:50 PM

    Seeing Bologna through your experience, a few times, tugs at me to get in gear and book a visit. It just looks so beautiful, so different from here. A culture I need to experience. I’ll never let dislike for a vegetable turn me away from trying again – which is how I feel about radicchio. I think this risotto might be the cure. and I never knew there were so many shades of it. so cool. xo!

    • Reply

      Sherrie

      January 9, 2017 at 2:56 PM

      There is no way in hell you’re going to Bologna without me!

      • Reply

        Sherrie

        January 9, 2017 at 2:56 PM

        ALSO – YES TO THE RADICCHIO. You know I wouldn’t steer you wrong.

  7. Reply

    Gena

    January 10, 2017 at 6:23 AM

    I love radicchio–it’s one of my favorite winter vegetables–so I was really excited to see this recipe, Sherrie. I bet it gets nice and sweet through the simmering process. And it’s so cool that you gave a vegan and non-vegan recipe — I don’t always add cashew cream to my risotto (sometimes I just let the rice and simmering take care of creamy texture), but whenever I do I’m so happy with the richness of the texture and taste. Welcome back from your travels!

  8. Reply

    Abby @ Heart of a Baker

    January 10, 2017 at 8:15 AM

    This, this is why I want to travel to Italy so badly! I could honestly take or leave things like the big attractions, but I want to see the people who are cooking and loving the food of their city. I vote that you, Amanda, and me take a visit there, it would be full of so much love and food! I also always overlook radicchio, but put the work risotto with it..and I’m in.

  9. Reply

    Aysegul Sanford

    January 11, 2017 at 11:21 AM

    I, too, find radicchio a little bitter for my taste, but I can only imagine how it mellows after mixed in with all the goodness you put in there.
    Bologna looks so beautiful through your lense.
    Wish you all the success with your goals in the new year. Cheers!

  10. Reply

    Valentina @Hortus

    January 12, 2017 at 4:20 PM

    I LOVE radicchio! And I love how there are at least 10 varieties of it that taste completely different from each other. I find that the least bitter are the curly Trevigiano, the pink of Veneto and the sort of rare pink of Gorizia, so you might like these better if you do not love the classic Chioggia.

    I also loved seeing Ferrara here on your blog! I am so often in Bologna, but have yet to visit there.
    Enjoy nesting back home! :)

  11. Reply

    todd wagner

    January 15, 2017 at 10:54 PM

    Such a radicchio fan, but I honestly can’t remember the last time I had it – you’ve inspired me! I’m right there with you in regards to 2017. More home cooked meals, more local parks, more family time.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.