Radicchio is actually a leaf chicory, sometimes known as Italian chicory. This vegetable is very popular in Italy and has gained in popularity in the United States in the last few years. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads. In Italy, it is often eaten grilled in olive oil, or mixed into dishes such as risotto, while in the United States it is often eaten raw in salads.

Storage

To store freshly picked heads simply brush any dirt off the exterior and put in a plastic bag and place in the refrigerator. It will keep approximately a week. When you are ready to use the leaves simply pull the leaves off the head and rinse in cool water.

Nutritional Highlights

A 1 cup (shredded) serving of Radicchio has 9.2 calories It is high in magnesium, potassium, and has 10.8 I.U. of vitamin A. It is 70% carbohydrate with just a small amount of protein and just a trace of fat.

Risotto with Radicchio

• 6 cups chicken broth, heated
• 4 tbsp unsalted butter - 2 tbsp removed To finish the dish
• 1 cup finely chopped onion
• 2 cups arborio rice
• 1 cup dry white wine
• 1 cup grated Parmesan Cheese
• 1 & 1/2 cups finely shredded radicchio leaves
• 1/4 cup light cream
• 2 tablespoons freshly chopped parsley
• 1/3 cup grated Parmesan cheese

1. Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent.
2. Add the rice and stir until it is well coated with the butter.
3. Add the white wine and stir continually over medium heat until it is absorbed.
4. Add the radicchio leaves and mix well. Start to add 1/2 cup of hot broth, stirring as it is absorbed.
5. Continue in this manner, adding ladles full of hot broth and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
6. Remove from the heat, add the cream, parsley and the parmesan cheese.
7. Serve, offering additional cheese if desired. Serves 4-6.