Radicchio and red wine risotto

  • 3 garlic cloves, smashed

  • 90g butter

  • 2 tbsp extra virgin olive oil

  • 1 red onion, finely diced

  • 3 celery sticks, cut into small dice

  • A few sprigs of rosemary, picked, washed and roughly chopped

  • 375g risotto rice (arborio)

  • 1 bottle (75cl) decent red wine

  • 350g radicchio, washed and shredded

  • 50g parmesan, grated


  1. In a heavy-bottomed saucepan, sweat the garlic in the butter and olive oil. Add the onion and celery, with the rosemary and a touch of seasoning. Cover and sweat over a low heat for 15 minutes.

  2. Pour in the rice and stir well. Add half a glassful of red wine and stir. Normally with a risotto, your stock would be hot, but this works fine straight from the bottle, it just takes a bit longer to cook. Allow all the wine to be absorbed before adding more. Continue adding the wine half a glass at a time and keep stirring until you run out of wine. Stir in most of the radicchio, keeping a handful for last-minute crunch. Finish cooking with warm water - around 250ml.

  3. When the rice is cooked al dente, turn off the heat and check the seasoning. There will be a multi-layered sharpness, as some of the wine is well-cooked and some quite fresh. Add the Parmesan and leave to rest for not less than five minutes, with the lid askew. Stir and serve, resisting the urge to overkill on the parmesan.

Vicky Skingley