Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Radicchio Risotto with Parmesan and Walnuts

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Radicchio Risotto with Parmesan and Walnuts

Risotto al radicchio is a classic Venetian dish. The anthocyanins, or red pigments, in the radicchio give the rice a unique mauve hue, and if you choose to use red wine instead of white, the color is accentuated. We balance radicchio’s natural bitterness by adding a little honey, and the sweetness of the shallot and butter as well as of the nuttiness of the Parmesan counter the bitter notes, too. For textural contrast, we add half the radicchio at the same time as the broth so the shreds become meltingly tender, then we stir the remainder in at the very end to only wilt the pieces. Buttery toasted walnuts sprinkled on as a garnish add crispness as well as richness and umami.

4 to 6



Don’t be gentle when stirring the rice. Vigorous stirring helps the starches create a rich, creamy consistency in the risotto, and frequent stirring helps the grains cook evenly.

40 minutes


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.