bohemianwanderer – This radicchio risotto with walnut and sage pesto is a rich, gently bitter dish balanced by wine, butter, and sharp cheese. It is cooked slowly to develop depth and finished with a fresh, textured topping. The recipe serves four and works well as a main course or a substantial first course. Careful timing and resting are key to achieving the correct creamy texture.
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Cooking the Radicchio Risotto
Begin by melting most of the butter in a heavy-bottomed pot set over a medium heat. Once the butter starts to foam, add the finely chopped onion and cook gently, stirring regularly, until soft and translucent. Add the minced garlic and cook briefly until aromatic, then stir in two-thirds of the chopped radicchio. Cook until the radicchio wilts and softens, releasing its colour and bitterness into the base.
Add the arborio rice to the pot and stir it thoroughly so the fat coats each grain evenly. Cook the rice briefly until the grains turn slightly translucent around the edges. Pour in the Chianti and stir to combine, then let the rice absorb the wine completely. Season with fine sea salt and start adding the hot vegetable stock one ladle at a time. Stir continuously and wait for the rice to absorb each addition before adding the next. Continue this process for about twenty minutes, until the rice reaches an al dente texture and the risotto becomes creamy rather than soupy.
Once the rice is cooked, stir in black pepper and most of the grated vegetarian parmesan. Dot the surface with the remaining butter, remove the pot from the heat, cover with a lid, and allow the risotto to rest. This resting stage is important, as it allows the starches to settle and the texture to become silky while you prepare the pesto.
Making the Radicchio and Walnut Pesto and Serving
To prepare the pesto, combine extra-virgin olive oil with finely shredded sage leaves and season lightly with salt. Stir in the finely chopped walnuts, the remaining raw radicchio, lemon zest, and lemon juice. Add the rest of the grated parmesan and mix thoroughly until the ingredients are evenly coated and cohesive. Taste and adjust the seasoning if needed, balancing bitterness, acidity, and richness.
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To serve, spoon the rested risotto into warm plates or shallow bowls. Top each portion with a generous spoonful of radicchio and walnut pesto, allowing the fresh topping to contrast with the creamy rice. Finish with extra grated parmesan and a light drizzle of olive oil. Serve immediately, with any remaining pesto offered alongside, while the risotto is at its peak texture and temperature.
