The Radicchio from Treviso Risotto is a classic of Italian cuisine and of the Marca Trevigiana, a simple and tasty recipe, the few ingredients used will highlight the infinite flavors of the Radicchio from Treviso. Also, if we don't use butter at the end to whip our risotto, this recipe will become a dish suitable for those who follow a vegan diet. Let's discover a typical dish of the Venetian tradition.

The procedure is very simple, as for each risotto we put water on a saucepan and light the fire, it will be useful for cooking the risotto. (we don't like packaged broth, it hides the flavors of the products).

Cut the red radicchio and onion into small pieces. In a saucepan with hot oil, put the onion cut previously, when it starts to take a light golden color add the radicchio and cook everything for about 5 minutes.

Add the rice, making it lightly toast on the bottom of the pan for a minute. We continue cooking by adding hot water as the risotto dries. Halfway through cooking, put a nice glass of red wine. Once the rice is ready, stir in a nut of butter and let it rest for a few moments. Serve it hot and toast with a good glass of red wine to one of the traditional Venetian dishes.