Radicchio Risotto Recipe – Creamy Italian Risotto al Radicchio with Pancetta and Asiago

Radicchio Risotto Recipe

This Radicchio Risotto recipe, known in Italy as Risotto al Radicchio, blends creamy risotto rice with pancetta, red wine, and the slightly bitter bite of radicchio. Featured on Bonacini’s Italy and prepared by chef Michael Bonacini, this dish highlights northern Italian flavors while delivering a comforting and elegant risotto that’s perfect for dinner parties or cozy meals at home.

The Inspiration

Risotto is one of Italy’s most iconic dishes, celebrated for its creamy texture and ability to highlight regional ingredients. In northern Italy, particularly in the Veneto region, radicchio is a beloved ingredient that adds both color and character to many traditional recipes. Its distinctive deep red leaves and pleasantly bitter flavor make it a natural partner for rich dishes like risotto.

This Risotto al Radicchio reflects that northern Italian tradition. The bitterness of the radicchio is balanced by the richness of pancetta and the creamy starch released from the rice as it slowly cooks. Red wine deepens the flavor and adds a subtle complexity, while asiago cheese melts into the risotto to create a luxurious finish.

Chef Michael Bonacini brings this classic Italian comfort dish to life by combining simple ingredients with proper risotto technique. Slowly adding warm stock while stirring allows the rice to release its starch, creating the signature creamy consistency without needing heavy cream.

Ingredients

• 7 ounces (198 g) pancetta, finely diced
• 2 shallots, finely diced
• 1 teaspoon (5 ml) ground black pepper
• 2 cups (470 ml) Vialone Nano rice (or Arborio)
• ½ cup (120 ml) dry red wine
• 6 cups (1.4 L) vegetable stock, simmering
• 2 small heads radicchio, thinly sliced
• 2 teaspoons (10 ml) fresh thyme leaves
• 1 ½ cups (350 ml) grated asiago, plus more for serving
• Toasted hazelnuts, for garnish

Method

• Fry pancetta in a skillet over medium heat. When the fat has rendered and the pancetta has started to crisp up, pour out half of the fat from the pan.
• Add shallots and black pepper. Cook until shallots are translucent and soft.
• Add rice and stir to combine. Cook, stirring until rice smells toasty.
• Add dry red wine and cook until it evaporates.
• Add 1-2 ladles of simmering vegetable stock to the rice, stirring often.
• Once the stock has evaporated, continue adding 1 to 2 ladles of stock, repeating this step until the dish is creamy but the rice is al dente.
• Add thinly sliced radicchio, thyme leaves, and grated asiago and fold to incorporate, cooking until the radicchio has just wilted.
• Remove from heat and divide between serving dishes.
• Top with more grated asiago cheese, fresh radicchio, and toasted hazelnuts.
• Buon appetito!

Serving Suggestions

Radicchio Risotto is a versatile dish that can be served either as a comforting main course or as a sophisticated first course in an Italian-inspired meal. Its creamy texture and balanced flavors pair beautifully with simple sides such as roasted vegetables or a light green salad dressed with lemon and olive oil. The slight bitterness of the radicchio contrasts wonderfully with the richness of the pancetta and cheese, making the dish feel satisfying without being overly heavy.

For entertaining, this risotto makes an elegant centerpiece when served family-style or plated individually. It pairs particularly well with medium-bodied red wines that complement the red wine used in the cooking process. A crisp white wine can also provide a refreshing contrast to the creamy risotto. Whether served for a casual dinner with friends or a refined Italian feast, this dish brings warmth and vibrant flavor to the table.

Final Thoughts

This Radicchio Risotto recipe is a beautiful example of how Italian cuisine transforms simple ingredients into something extraordinary. By combining the creamy richness of traditional risotto with the bold flavor of radicchio and pancetta, the dish delivers both comfort and sophistication.

Chef Michael Bonacini captures the essence of northern Italian cooking by balancing textures and flavors—silky rice, savory pancetta, slightly bitter greens, and nutty hazelnuts. The result is a dish that feels both rustic and refined.