Risotto and Radicchio Tulips

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  • Level: Intermediate
  • Total: 55 min
  • Active: 55 min
  • Yield: 4 servings
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1 onion, diced

3 tablespoons olive oil

1/4 cup white wine

2 cups Arborio rice

4 cups chicken broth 

3 tablespoons heavy cream 

1/4 cup grated Parmigiano-Reggiano 

4 ounces Gorgonzola cheese, crumbled

1 large head radicchio, 8 leaves separated (for tulip petals), remainder sliced into chiffonade

8 ounces bacon, diced, cooked crispy

4 scallions or chives, for stems


  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."