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Risotto with Amarone and Caramelized Radicchio

Risotto with Amarone and Caramelized Radicchio

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant risotto with Amarone and caramelised radicchio is a sophisticated take on a Northern Italian classic. The deep, velvety notes of the red wine pair beautifully with the slight bitterness of the radicchio, which mellows into a rich sweetness as it browns in the pan. Using high-quality Arborio rice ensures a wonderfully creamy texture that carries the bold flavours of the wine and Parmesan throughout the dish.

As a heart-healthy option, this vibrant purple risotto offers a nutritious alternative to traditional heavy pasta dishes. It makes a stunning centrepiece for a weekend dinner party or a comforting midweek treat when you want something a little more special. Serve it simply with a final dusting of cheese and a glass of the same dry red wine used in the cooking.

Ingredients for Risotto with Amarone and Caramelized Radicchio

60 ml (1/2 paket) smör, delat
60 ml extra jungfruolja
240ml minced onion
2 large heads of radicchio, halved, cored, cut into 1/3-inch strips
375g arborio rice or medium-grain white rice (about 375g )
240ml amarone or other dry red wine
1450ml (about) low-salt chicken broth
240ml freshly grated Parmesan cheese

How to make Risotto with Amarone and Caramelized Radicchio

Melt 1 tablespoon butter with olive oil in heavy large deep skillet over medium-high heat. Add onion and radicchio; sauté until beginning to brown, about 18 minutes. Add rice. Sprinkle with salt and pepper; stir until rice is translucent at edges but still opaque in centre, about 3 minutes. Add wine; simmer until wine is absorbed, stirring occasionally, about 3 minutes. Add 1325ml broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally and adding more broth as needed, about 18 minutes. Remove risotto from heat; stir in remaining 3 tablespoons butter and Parmesan cheese. Season risotto to taste with salt and pepper and serve.

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