Recipe courtesy of Damiano Carrara

Risotto and Radicchio Tulips

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  • Level: Intermediate
  • Total: 55 min
  • Active: 55 min
  • Yield: 4 servings
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  1. In a large nonstick pan, saute the onions in the olive oil. When golden, deglaze with the wine. Add the rice and toast it for a few minutes. Add the chicken broth and continue cooking until al dente.
  2. Stir in the cream, Parmesan, Gorgonzola and radicchio chiffonade.
  3. To plate: Set a scallion on a serving plate. At one end of the scallion, place a radicchio leaf, cup-side down. Fill the leaf with some risotto, sprinkle with bacon and then cover with a second leaf, cup-side up, to form a "tulip."