The very first time I ever cooked for my husband, EVER, I made this Radicchio Risotto. It’s one of my my all-time favorite, tried-and-true recipes from Bon Appétit, circa 1996! (Don’t change a thing – the recipe is perfect as written.) It gets its red color from the red wine and radicchio, and if you’re looking for ideas for Valentine’s Day meals, this is pure comfort and love.
The recipe says it serves 4 as an appetizer, but we make it for two as a main course. The list of ingredients is short and sweet—broth, olive oil, shallots, radicchio, arborio, red wine—with a little parm and butter to finish. We usually have all of this on hand, so it’s just a matter of grabbing a head of radicchio from Whole Foods on the way home. Prep is simple too, minus the stirring, stirring, stirring. First, chop up a head of radicchio:
Heat chicken stock in a medium saucepan while heating olive oil in a large sauté or chefs pan. Sauté shallots. Then add radicchio and sauté until it softens. Add arborio, stir for a minute. Then red wine. Stir until absorbed. Mix in a cup of hot broth, stir until absorbed, and then continue adding broth 1/2 cup at a time, stirring often, for about 25 minutes.
The stir in butter and grated parm. Serve with an earthy/fruity red like Côte du Rhône or Barbera d’Alba.