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Venetian Radicchio Risotto with Walnuts and Blue Cheese

A refined take on a classic Venetian risotto, this dish showcases the bold, slightly bitter flavor of radicchio balanced by the creamy richness of blue cheese and the crunch of toasted walnuts. The risotto is prepared using a traditional method, allowing the rice to absorb the deep flavors of shallots, wine, and stock while achieving a perfectly creamy texture. The final touch—a garnish of thyme-infused walnuts and crumbled blue cheese—adds complexity and contrast, making this dish a sophisticated yet comforting meal. Ideal for an elegant dinner or a cozy gathering, this risotto embodies the culinary traditions of northern Italy, where radicchio is prized for its distinctive taste and versatility.

Main | Italian | Egg-Free | Gluten-Free | Shellfish-Free | Soy-Free | Radicchio Risotto | Frying Pan | Mixing Bowl | Saucepan | Sieve | Blue Cheese | Carnaroli Rice | Radicchio | Walnut | Chopping | Mixing | Sautéing | Simmering | Stirring | Straining | Toasting | Tossing | Cozy Evening | Elegant Dinner | Quick
Time to complete

Prep

15min

Cook

30min

Wait

5min

Total

50min

Ingredients (Makes 4 portions)

Ingredients

  • 2 cups (400g) risotto rice, such as carnaroli
  • 4 cups (945ml) homemade chicken or vegetable stock, or low-sodium store-bought broth
  • 2 large shallots (140g), minced
  • 1 cup (235ml) dry red or white wine
  • Kosher salt, to taste
  • 1 head (200g) radicchio, quartered, cored, and thinly sliced
  • Freshly ground black or white pepper, to taste
  • 1½ ounces (40g) freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Cooking Fat

  • 5 tablespoons (75g) unsalted butter or extra-virgin olive oil, divided

Walnut Garnish

  • 1 cup (85g) walnut halves, crushed by hand
  • 1 teaspoon minced fresh thyme leaves

For Serving/Garnishing

  • Crumbled sharp but creamy blue cheese, such as Gorgonzola
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 6
  • Carbohydrates: 22
  • Fiber: 2
Directions

Preparing the Rice

  • 1. In a large bowl, combine the risotto rice and stock. Stir vigorously to release starch, then strain through a fine-mesh sieve into a separate bowl. Let the rice drain for 5 minutes, stirring occasionally. Reserve the starchy stock.

Cooking the Risotto Base

  • 2. Heat 3 tablespoons (45g) of butter or oil in a heavy saucepan over medium-high heat until foaming (if using butter) or shimmering (if using oil). Add the rice and cook, stirring frequently, until lightly golden and aromatic, about 5 minutes.
  • 3. Add the minced shallots and cook for 1 minute until softened. Pour in the wine and stir until mostly evaporated.

Simmering the Risotto

  • 4. Stir the reserved stock, then add all but 1 cup to the rice. Increase heat to high and bring to a simmer. Stir once, cover, and reduce heat to the lowest setting. Cook undisturbed for 10 minutes, then stir once and shake the pan gently to redistribute the rice. Cover and continue cooking for another 10 minutes until the liquid is mostly absorbed and the rice is tender with a slight bite.

Preparing the Walnut Garnish

  • 5. Meanwhile, in a small skillet, heat the remaining 2 tablespoons (30g) of butter or oil over medium heat. Add the walnuts and toast, stirring frequently, until fragrant, about 2 minutes. Add the thyme, toss well, season with salt, and remove from heat.

Finishing the Risotto

  • 6. Remove the lid from the rice and add the remaining 1 cup of stock along with the sliced radicchio. Increase heat to high and cook, stirring constantly, until thick and creamy. If the risotto is too thick, adjust with small additions of water or stock. Season with salt and pepper.

Serving

  • 7. Remove from heat and stir in the grated Parmigiano-Reggiano. Spoon the risotto onto warmed plates and top with the walnut mixture, additional grated cheese, and crumbled blue cheese. Serve immediately.
Cookix's Secrets

Achieving Creamy Risotto

  • For the creamiest texture, stir the risotto frequently in the final cooking stage to help release starch.

Alternative Cooking Method

  • Try making this risotto in a pressure cooker—cook on high pressure for 6 minutes, then release pressure and finish with radicchio and cheese.

Alternative Proteins

  • For a heartier dish, serve with seared scallops or grilled chicken breast.

Bold Flavor Enhancements

  • Add crispy pancetta or prosciutto for a smoky, savory contrast.

Healthier Variation

  • Replace butter with olive oil and use a lighter cheese such as ricotta or feta instead of blue cheese.

Seasonal Tweaks

  • In spring, swap radicchio for fresh asparagus or peas for a lighter variation.

Stock Temperature

  • Keep the stock warm while cooking to maintain an even temperature and prevent slowing down the cooking process.

Wine Selection

  • Use a dry red or white wine that complements the slight bitterness of radicchio—Pinot Grigio or a light-bodied red like Valpolicella work well.