Risotto al Radicchio e Taleggio

Risotto al Radicchio e Taleggio

Sono Rodin.

No!  Io sono Rodin.

No!  Non tu!  Io!   Io sono Auguste Rodin!

From the kitchen, while I was cooking this risotto, I could hear the two kids arguing who Rodin should be.  The only Rodin I know is the French sculptor Auguste Rodin and I didn't expect them to be discussing about the same person!  How can a 3-year old and 7-year old even be aware of the artist's name?  I asked them and they said that they watched it in TV.  Well, what do you know, Rodin beats Spongebob hands down!

Radicchio is bitter and I am not really fond of it. I rarely include it in my round of ingredients but my husband makes sure we have it sometimes so he's the one who buys them.  He loves it grilled, drizzled with extra virgin olive oil and sprinkled with salt. I eat about a fifth of the radicchio while he eats the rest and the kids escape.  It's actually good really especially when grilled but it's the bitterness that hits me at the end.

I had a pack of these little red guys again after my husband's vegetable shopping.  I was done with the grilling and a day after, I still had a couple of radicchio under my care.  Risotto al radicchio came to mind and mixing it with the taleggio cheese block I had sitting in the fridge and some crunchy guanciale seemed like a delicious idea.

I enjoyed a big serving, the kids ate some and my husband went for seconds. It actually came out almost a winner on our table.  Still, the kids and radicchio are enemies anyway.  I didn't taste the usual bitter aftertaste of the radicchio and the taleggio helped give a round taste.  Sprinkling it with toasted guanciale depends on your taste. My husband liked it but says the risotto can go without it (he's not really fond of pork) while I liked how it gives a different angle to the smooth blend of the taleggio and radicchio. You be the judge. 

Buon appetito!

Risotto al Radicchio e Taleggio


  • 250 g. or 2 small radicchio
  • 300 g. Valione Nano rice (also Carnaroli or Arborio)
  • 1 small onion, chopped finely
  • 1 liter hot vegetable broth
  • 250 ml. white wine
  • 150 g. taleggio, diced
  • 75 g. guanciale, diced (optional)
  • 1 teaspoon butter
  • 1/4 cup parmigiano reggiano, grated
  • extra virgin olive oil
  • pepper
Read the whole recipe on Apron and Sneakers