Risotto Al Radicchio Con Pere E Cipolla Caramellata

5 from 4 votes
Prep Time 10 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 1 kcal


  • 320 g Risotto rice
  • 300 g Radicchio
  • 20 g Sugar
  • 1 Pc. Onion
  • 130 g Freshly grated Parmesan
  • 1 Glass Red wine
  • 0,5 l Broth approx.
  • 1 Pc. Pear
  • Olive oil for frying
  • 40 g Butter
  • Salt
  • Black pepper


Caramelize the onion

  • Cut the onion into rings. Put the sugar in a pan and turn on medium heat. Add the onion and wait, stirring occasionally, until the sugar has caramelized. When the sugar is liquid, reduce the heat a little more so that nothing burns. This process does not require any fat, only sugar and onions. When the onions are caramelized, take them out. Spread the onions on a plate. Afterwards they are glued together in a pile when they have cooled down a little. Put aside.

Prepare the rice

  • Put the weighed, dry rice in the empty pan and spread over the bottom of the pan. If you have the choice, you should opt for Riso carnaroli. The rice should be moved over low heat in the pan without fat and should get so hot that you can no longer touch it. If I did that with a fat addition, the rice would be fried and you don't want that in this process. The rice will absorb the liquid better afterwards. When the rice is hot, take it out and set it aside.

Radicchio & Pear

  • Cut the pear into small cubes. Wash and clean the radicchio and cut into fine strips. Put half half the olive oil and butter (approx. 20 gr.) Into the free pan and add the radicchio. Fry in it for two to three minutes over a good heat.


  • Paralell heat the broth in a separate saucepan. Now add the rice to the radicchio and mix in the pan. Deglaze with the red wine and reduce until it has almost completely evaporated. Turn the heat down and continue with two ladles of the hot broth, stirring occasionally, until these too have almost evaporated. Then add another two to three ladles. There should always be a little liquid left in the pot when the next ladle comes. The mass should not burn. The risotto is ready when the rice grain still has a light bite. This takes about 25-30 minutes and the broth should last that long. Add the pear cubes with one of the last stockings.

La fine spettacolare

  • Grate the cheese. Add a good trick of (remaining) butter to the risotto and stir. Then add a little more than half of the cheese. (At this point a blue cheese would also be suitable. I just didn't have one and I rarely go shopping at the moment.). Stir vigorously and leave to stand with the lid on for 5 minutes.
  • Divide the risotto on plates and top with the caramelized onions. Serve with the other (smaller) half of the cheese (here it has to be Parmesan). Serve with black pepper.


Serving: 100gCalories: 1kcal
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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