"I like the burgundy-spotted castelfranco (great for salad with citrus and cheese) and the long-locked tardivo (best cooked with balsamic vinegar), but radicchio di chioggia is the popular leader of the pack. A chubby little cabbage-y nugget with a middle-of-the-road bitterness that becomes milder, sweeter and more delicious, especially when cooked alongside a large glass of juicy chianti and finished off with a snowy dusting of parmesan."
"When it starts to froth, add the onion and sweat, stirring, for six or seven minutes, until soft and translucent. Stir in the garlic, cook for two minutes more, then add two-thirds of the radicchio and cook for about four minutes, until wilted. Add the rice, stir to coat the grains, then cook, stirring, until they turn semi-translucent. Pour in the chianti, stir to combine, then leave the rice fully to absorb the wine."
Bitter ingredients enliven the darkest months and include Seville oranges, grapefruit, brassicas, bitter greens, chicory and radicchio. Radicchio varieties include burgundy-spotted castelfranco for salads and long-locked tardivo for cooking, with radicchio di chioggia prized for its balanced bitterness that sweetens when cooked. Radicchio di chioggia is available at some supermarket chains, farmers' markets, and online retailers such as Abel & Cole and Natoora. The recipe pairs chopped radicchio with Arborio rice, Chianti, vegetable stock, butter, garlic, and vegetarian Parmesan to make a risotto, finishing with a radicchio-and-walnut pesto and extra Parmesan to serve.
Read at www.theguardian.com
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